BBIBMiBi 


TWENTY  LESSONS 
IN  DOMESTIC 


MARIAN 


D 

COT-E 


FISHER 


GIFT  OF 
M.  Peixotto 


Jessica  B.  Peixotto 

APR    14   1919 


Twenty  Lessons  in 
Domestic  Science 


A  Condensed    Home   Study  Course 

Marketing  :  Food  Principals 

Functions    of   Food 

Methods  of  Cooking 

Glossary  of  Usual   Culinary  Terms 

Pronunciations  and  Definitions,  Etc. 


PRICE  $2.00 


MARIAN  COLE  FISHER 

formerly  of 

St.  Paul  Institute  of  Arts  and  Science 
Ghautauqua  Lecturer 


Copyright  1916 
Marian  Cole  Fisher 


Index  To  The  Lessons 


INTRODUCTORY— 

Marketing  (family  budget,) 


LESSON  I— 


LESSON  II— 


Rations 

Important  Equivalents  to  Memorize  • , 

Directions  for  Measures     ,  -'A  • 


::'    7 
7-8-9 


:    10 


FUNCTION  OF  FOODS 

Assimilation 14 

Composition  of  Food  Materials  (Diagrams) 

. 15  to  27-30 

Classification  of  Foods  as  Organic  and  in- 
organic     .       .        ...       ...         13 

Dietary  Standards     V      .       .        .        .        .         29 

Food  Principles    .      '.       .       .       .   .1  .     ,.         12 

Function  of  Food .11 

Function  and  uses  of  Food  (Diagram)         .         28 

LEAVENING  AGENTS 


Advantages  of  Baking  Powder        .       . 

Acid  Phosphate   . 

Acid  Substance,  The  .       .  '    .       . 

Alum .-       . 

Ammonium  Carbonate       .        ... 
Baking  Powder  a  Necessity     '.       .       . 
Cost  of  Baking  Powder      .        .        .       . 
Healthfulness  of  the  Residues  . 

How  to  Measure 

Ingredients  of  Baking  Powder  Soda,  The 
Leavening  Agents       .       ... 
Magnesium  Carbonate       .       .       .       . 
Other  Substances  Necessary     .        .       , 
Properly  Balanced  Action 
Self -Rising  Flour        .       .       .       .,      . 
Sources  of  Carbon  Dioxide       .       .       . 

Starch 

Tartaric  Acid  and  Cream  of  Tartar 
Use  of  Baking  Powder      .       .       .       .. 
White  of  Eggs     .       .       .       ||      .       . 
Recipes 

Bran  Bread 

Boston  Brown  Bread 

Buttermilk  Biscuit     .       . 

Calumet  Dumplings    .      .         * 

Colonial  Bread     .... 

Dainty  Doughnuts 

Dainty  Muffins     .... 

Dutch  Apple  Bread,  (American  Style) 


32 
34 
33 
34 
33 
31 
37 
37 
31 
32 
31 
33 
33 
37 
38 
32 
35 
34 
31 
36 

41 
40 
41 
44 
40 
39 
41 
42 


387338 


INDEX  TO  THE  LESSONS,  Continued 


LESSON  II,  Continued- 
Kindergarten  Ginger  Bread      .       , 
Maple  Rolls         ....       . 
Marian's  Bread  Crumb  Griddle  Cakes 
Perfect  Corn  Bread    .       . 
Scotch  Scones      .       .      ".      V     .-• 
Strawberry  Shortcake 
Twin  Biscuit        f       .       .       . 
Waffles 


LESSON  III— 


LESSON  IV— 


LESSON  V— 


LESSON  VI— 


CAKES  AND  THEIR  PROCESS 

Recipes 
Bride's  Cake        ...... 

Devil's  Food        .       ... 

Eggless  Cookies 

English  Rocks 

Fisher  Velvet  Cake 

Icings     .       .       .       . 

Hot  Water  Sponge  Cake    .... 

One  Egg  Cake 

Snow  Cake 

Cakes  and  Their  Process  .... 

YEAST  BREAD  . 

Recipes 

Apfel-Kuchen       .       .  ... 

Norwegian  Rye  Bread       .... 

Roll  Dough 

Salt  Rising  Bread 

Shamrocks 

White  Bread 

MILK  AND  EGGS 
Custard,  (Cooking  School) 
Custard,  Baked,  (Country  Style)     . 

Eggs       . 

Fried  Eggs    .  v% 

Hard  Cooked  Eggs     . 

Kitchenette  Plan         ..... 

Milk       ........ 

Poached  Eggs 

Puff  Omelet          .       .       .      •. 
Soft  Cooked  Eggs      ... 


Bunny    .    v  » 
Cottage  Cheese 
Kase  Kuchen 
Toasted  Cheese 
Welsh  Rarebit 


CHEESE 

Recipes 


39 
43 
39 
40 
43 
43 
42 
40 


49 
49 
50 
50 
48 
50 
48 
47 
48 
45-47 

51 

53 

54 
53 
54 
53 
52 


57 
56 
55 
56 
56 
58 
55 
57 
57 
55 


60 
59 
59 
60 
60 


INDEX  TO  THE  LESSONS,  Continued 


LESSON  VII— 


LESSON  VIII— 


FISH 


LESSON  IX- 


LESSON  X— 


LESSON  XI— 


Fish        . 

Fish  Accompaniments 

Fish  Chowder 


MEATS   . 

Recipes 

Bread  Dressing  for  Fowl  . 
Braised  Soup  Meat     . 
Cider  Sauce          .... 
Chili  Con  Carne         .       .       V 
Hungarian  Goulash     . 

Meat  Loaf 

Mexican  Kound  Steak 
Mutton  Curry       .... 
Proper  Method  of  Broiling  Steak 
Soup  Stock  of  Fresh  Meat 
Soup  Stock  of  Left  Overs 
Standard  Beef  Cuts    . 
Standard  Mutton  Cuts 
Veal  Soup  Piquant     .       .       ,- 

VEGETABLES 

Vegetables 

Vegetables — Classification 

POTATOES 
Potatoes,  Mashed        . 
Potatoes,  Au  Gratin   . 
Potatoes,  O'Brien       v     V. 
Potatoes,  Riced    .     :.     v;  /    . 
Potatoes,  Souffle  .       .  , 

Vegetables,  Starchy   . 


RICE 


Rice 


Recipes 


Rice  Boiled  No.  1  .  .  «  . 
Rice  Boiled  No.  2  .  .  .  . 
Rice,  Spanish  ..  •  .  •  • 

Hominy 

Hominy  With  Tomatoes  Au  Gratin 

Hominy  Fritters 

Hominy,  How  to  Cook  Dry 

Italian  Paste 

Grits  Blocks 


61-62-63 
64 
63 

65 

71 
69 
68 
68 
66 
68 
66 
69 
67 
.  69 

V  70 
71 

•-.'•  71 
70 


72 
72 

73 
74 
73 
73 

74 
73 


75 

75 
75 

76 
76 

77 
77 
77 
76 

77 


LESSON  XII—       VEGETABLES  CONTAINING  NITROGEN  AND 

STARCH 
Recipes 

Baked  Beans  with  Tomatoes    ....         78 
Stewed  Lentils  78 


INDEX  TO  THE  LESSONS,  Continued 


LESSON  XIII— 

VEGETABLES,  GREEN  AND  SUCCULENT        79 

SALAD  PLANTS       . 

.       .       .         79 

LESSON  XIV- 

EDIBLE  WEEDS 

.       .         81 

LESSON  XV- 

HERBS 

82 

How  to  Preserve 

83 

Mixed     

83 

Seasoning  Powder 

.       .       .         83 

LESSON  XVI- 

CONDIMENTS 

.  84-85 

LESSON  XVII— 

FRUITS 

86 

Fruit  Jelly    

87 

Preserving  Hints        .       . 

86 

LESSON  XVIII- 

MISCELLANEOUS  RECIPES 

SIMPLIFIED 

Tartar  Sauce        .... 

.       .       .        88 

French  Dressing 

88 

German  Cream  Salad  Dressing 

88 

Salad  Dressing     .... 

88 

Recipes  for  Sauce  (Standardized) 

.       .         89 

Drawn  Butter  Unsweetened     . 

.       .       .         89 

Egg  Sauce     

.       .       .         89 

English  Drawn  Butter 

.       .       .         89 

Horse  Radish  Sauce    . 

.       .       .         89 

Cheese  Sauce  to  Serve  with  Fish 

89 

Drawn  Butter  with  Sugar 

89 

Cream  Sauces      .... 

.       .                90 

LESSON  XIX- 

BEVERAGES 

.     91-92-93 

LESSON  XX- 

EQUIPMENT  OF  KITCHEN      .        94 

China  Closet  and  Cupboards    . 

.       .       .         94 

Dish  Washing     .... 

98 

Gas  Range     

.       .        95 

Kitchen  Floor      .... 

.       .       .        94 

Lighting  and  Ventilation 

.       .       .        95 

Pantry           

.       .       .        94 

Refrigerator 

.       .       .        95 

Sink       

94 

System  

.       .       .         96 

Wheel  Tray          .... 

94 

Utensils  for  Kitchen   . 

97 

Utensils  for  Preparation  of  Food 

97 

Ordinary  Vessels  and  Pans  for  Use 

on  Range 

and  Oven        .... 

97 

APPENDIX— 

Don  'ts  for  Housekeepers   . 

100 

United  States  Bulletins     . 

.       .       .         99 

Hints  for  the  Housewife    . 

.       101 

Reference  Tables 

.       102-103 

Pronunciations  and  Definitions 

.       .       104-108 

INTRODUCTORY 


MARKETING 

(Family  Budget) 

System  must  be  used  in  directing  the  marketing  for  the  family. 

One  essential  to  proper  marketing  is  a  family  budget.  The  budget 
for  food  must  be  subdivided  to  establish  just  how  much  money  can  be 
expended  for  various  provisions.  In  this  respect  the  value  of  the  knowl- 
edge of  a  balanced  ration  is  apparent.  Without  such  knowledge  the  dis- 
penser of  the  budget  is  like  a  ship  without  a  rudder. 

The  family  in  moderate  circumstances  with  a  smaller  budget  must 
figure  more  closely  than  those  in  affluence;  the  family  in  poor  circum- 
stances can  more  easily  and  properly  provide  for  the  family  needs  by 
keeping  a  budget.  In  fact,  the  latter  has  greater  need  of  a  budget  for 
expenses  than  the  former. 

Certain  days  should  be  marked  as  days  for  purchase  of  certain  pro- 
visions. This  may  be  determined  by  local  markets. 

The  writer  has  not  found  the  PARCELS  POST  altogether  a  satis- 
factory method  of  procuring  produce — your  local  merchants  who  are, 
perchance,  your  neighbors,  will  feel  a  more  intimate  need  for  providing 
the  quality  commensurate  with  price  than  someone  fifty  or  one  hundred 
and  fifty  miles  away,  to  whom  you  cannot  return  undesirable  merchandise. 

There  is  no  food  problem  so  complex  as  scientific  marketing,  com- 
plex because  so  many  elements  enter  into  a  day's  dietary. 

BALANCED  RATION 

Always  bear  one  thing  in  mind,  the  necessity  of  a  ration  which  will 
provide  necessary  combinations  to  appease  hunger,  to  furnish  warmth, 
energy  and  tissue  building  material  as  well  as  to  please  the  palate  and  the 
eye.  • 

However,  too  much  attention  is  often  given  to  pleasing  the  palate 
rather  than  to  furnishing  nutrition.  In  planning  each  meal  the  bulky 
starchy  foods  predominate  in  quantity,  the  proteins  second,  fats  and 
sweets  third,  while  there  should  be  sufficient  liquid  to  act  as  a  dissolving 
and  distributing  agent. 


METHODS      OF      COOKING 

Baking :    Cooking  by  hot  air  confined  in  an  oven. 

Slow  Oven :    Temperature  is  about  250  to  300  degrees  Fahr. 

Moderate  Oven :    Temperature  is  about  350  to  400  degrees  Fahr. 

Hot  Oven :    Temperature  is  400  to  450  degrees  Fahr. 

Very  Hot  Oven :    Temperature  is  450  to  550  degrees  Fahr. 

Broiling :  Is  applying  intense  heat  by  means  of  open  fire  to  sear  the 
surfaces  of  fish  or  meat,  then  reducing  heat  until  food  is  cooked.  Tem- 
perature is  375  to  400  degrees  Fahr. 

Boiling :    Cooking  food  in  water  at  212  degrees  Fahr. 

Liquids,  heavier  than  plain  water,  reach  a  heat  greater  than  212  degrees  Fahr., 
which  is  greatest  heat  of  boiling  water.  Water  heavily  salted  reaches  more  than 
212  degrees. 

Milk  boils  at  214  degrees  Fahr. 

Milk  scalds  at  196  degrees  Fahr.  when  in  double  boiler. 

Milk  is  pasteurized  at  165  degrees  Fahr.,  holding  at  that  temperature  twenty 
minutes. 

Milk  is  sterilized  at  212  degrees  Fahr.,  holding  that  temperature  half  an  hour. 

Simmering :  Cooking  food  in  water  below  boiling  point  or  about  185 
degrees  Fahr. 

Braising:  Cooking  food  in  slow  oven  with  moisture  surrounding 
food  in  the  pan. 

Stewing :      Cooking  at  186  degrees  Fahr. 

Poaching :    Cooking  at  160-180  degrees  Fahr. 

Frying :    Cooking  in  deep  fats  or  oils : 

First.    Fat  should  be  hot  enough  to  prevent  article  absorbing  it. 

Second.    Fat  should  entirely  submerge  the  article. 

Third.    Article  should  not  be  wet  or  very  cold. 

Fourth.  Some  food  requires  special  protection  of  egg  and  crumbs 
to  prevent  breaking  apart  or  absorbing  fat. 

Fifth.  All  foods,  after  frying,  should  be  drained  on  unglazed  paper 
to  eliminate  superfluous  fat. 

Vegetable  Oils  are  better  for  frying  than  lard  or  other  animal  fats, 
as  they  do  not  burn  at  as  low  a  temperature  and  are  not  as  readily  ab- 
sorbed by  the  food. 

Batters  and  Doughs  are  the  usual  forms  in  which  flour  is  used. 

Thin  Batter :  One  measure  of  liquid  plus  one  and  one-half  measure 
of  flour. 

Very  Thin  Batter :    One  measure  of  liquid  to  one  measure  of  flour. 
Drop  Dough :    One  measure  of  liquid  to  two  measures  of  flour. 

8 


METHODS    OF    COOKING 


Stiff  Dough :    One  measure  of  liquid  to  three  measures  of  flour. 

Leavening :  Leavening  other  than  yeast  or  baking  powder  is  pro- 
duced when  SODA  is  added  to  neutralize  the  acid  of  SOUR  MILK  or 
MOLASSES.  The  gas  thus  formed  is  not  as  easily  controlled,  nor  is  it 
sufficient  for  the  amount  of  flour  which  would  be  required  to  complete  a 
mixture.  Caution  must  be  observed,  therefore,  in  the  combination  of 
soda  with  such  acids  as  are  found  in  sour  milk  and  molasses,  not  to  use 
too  much  soda.  The  rule  is  to  use  just  enough  soda  to  neutralize  the  acid, 
then  use  one-half  as  much  baking  powder  (CALUMET)  as  the  same 
recipe  would  demand  when  made  with  sweet  milk.  The  sweeter  molasses 
and  syrups  do  not  require  nearly  as  much  soda  as  the  black  molasses. 
The  sweeter  or  fresh  buttermilk  and  the  just  turned  milk  do  not  require 
nearly  as  much  soda  as  the  longer  standing  buttermilk  and  the  com- 
pletely soured  milk. 

Rule  for  Use  of  Soda:  One  level  teaspoon  soda  to  two  cups  com- 
pletely soured  milk. 

One-half  level  teaspoon  soda  to  two  cups  just  turned  milk. 
One  level  teaspoon  soda  to  one  cup  dark  molasses. 

Rule  for  Use  of  Baking  Powder:  One  level  teaspoon  of  baking 
powder  to  each  level  cup  of  pastry  flour  in  bread  or  cake  making. 

One  and  one-half  level  teaspoon  of  baking  powder  to  each  level  cup 
of  bread  flour. 

The  teaspoon  rounded  or  struck  off  on  the  edge  of  the  can  equals 
two  level  teaspoons  and  is  more  easily  measured  off  by  busy  cooks  than 
by  leveling  and  then  dividing. 

To  level  a  teaspoon,  draw  a  knife  over  edges. 


Important  Equivalents  to  Memorize 


1  quart  flour  (about)  is  equivalent  to  1  pound  avoirdupois. 
1  pint  sugar  (about)  is  equivalent  to  1  pound  avoirdupois. 
1  pint  butter  (about)  is  equivalent  to  1  pound  avoirdupois. 
1  quart  is  equivalent  to  4  cups,  liquid  measure. 
1  pint  is  equivalent  to  2  cups,  liquid  measure. 
y2  Pint  is  equivalent  to  1  cup,  liquid  measure. 

1  cup  is  equivalent  to  2  gills. 

2  gills  are  equivalent  to  8  fluid  ounces. 

16  level  tablespoons  are  equivalent  to  1  cup  liquid  measure. 

8  level  tablespoons  are  equivalent  to  %  cup  liquid  measure. 
4  level  tablespoons  are  equivalent  to  %  cup  liquid  measure. 

1  level  tablespoon  is  equivalent  to  3  level  teaspoonfuls. 

2  level  tablespoons  sugar  are  equivalent  to  1  ounce  avoirdupois. 
2  level  tablespoons  butter  are  equivalent  to  1  ounce  avoirdupois. 

4  level  tablespoons  cocoa  or  flour  is  equivalent  to  1  ounce  avoirdupois. 

2  level  tablespoons  liquid  is  equivalent  to  1  ounce  avoirdupois. 

3  level  teaspoons  are  equivalent  to  1  tablespoonful. 

2  level  teaspoons  are  equivalent  to  1  dessertspoonful. 

1  square  of  chocolate  is  equivalent  to  1  ounce  of  chocolate. 

1  square  of  grated  chocolate  is  equivalent  to  4  level  tablespoons  of  chocolate. 

9  or  10  eggs,  depending  upon  size,  are  equivalent  to  1  pound. 
1  lemon,  juice  of,  is  equivalent  to  about  4  tablespoons. 

1  cup  of  egg  white  is  equivalent  to  about  8  egg  whites. 
1  cup  of  egg  yolk  is  equivalent  to  about  12  egg  yolks. 
1  cup  of  shelled  nuts  is  equivalent  to  about  4  ounces. 
Measures  are  always  level,  unless  otherwise  stated. 

Directions  for  Measuring 

Dip  the  spoon  into  the  materials  and  strike  off  with  straight  edge  of  a  knife. 

In  measuring  butter,  lard  or  margarine,  pack  the  cup  or  spoon  closely  and 
strike  off  with  the  straight  edge  of  a  knife. 

In  measuring  flour  in  the  cup  measure,  tap  the  measure  lightly  to  insure 
against  unfilled  spaces. 

To  measure  %  teaspoon  divide  a  level  teaspoonful  lengthwise. 

To  measure  %  teaspoon  divide  the  half  teaspoon  once  crosswise. 

A  heaping  measure,  whether  spoonful  or  cupful,  means  all  the  measure 
will  hold. 

A  teaspoon  dipped  full  and  drawn  under  the  side  of  the  can  of  CALUMET 
Baking  Powder  gives  practically  a  teaspoon  and  a  half.  This  is  a  quick  method 
to  measure  the  one  and  one-half  teaspoon  to  each  cup  of  flour  in  making  breads, 
biscuit,  muffins,  etc. 

In  measuring  CALUMET  for  cakes,  dip  the  teaspoon  full  and  level  with  a 
knife,  one  teaspoonful  for  each  cupful  of  sifted  flour. 

The  measuring  cups  for  kitchen  use  vary  in  size.  Most  of  the  glass  and 
aluminum  are  the  half  pint  liquid  measure.  The  half  pint  dry  measuring  cup, 
which  is  not  easily  distinguished,  hold  two  level  tablespoonfuls  more  than  the 
liquid  measure. 

The  half  pint  based  on  the  dry  pint  measure  was  the  original  measuring  cup 
for  kitchen  use.  But  manufacturers  are  now  generally  making  the  kitchen 
measuring  cup  to  conform  to  the  United  States  Bureau  of  Standards,  standard 
liquid  measure.  The  small  difference  between  the  liquid  and  dry  measure  carries 
little  effect  in  the  making  of  breads  and  cakes,  so  long  as  the  several  ingredients 
are  measured  in  the  same  size  cup  to  insure  proper  proportions. 

10 


Lesson  Number  One 


The  Function  of  Food 

Hutchinson  defines  food  as  "  anything  which,  when  taken  into  the 
body,  is  capable  of  repairing  its  waste,  or  of  furnishing  it  with  material 
from  which  to  produce  heat  for  nervous  and  muscular  work. ' ' 

The  two  main  functions  of  food  are  to  provide  warmth  and  energy, 
and  to  build  tissue  or  repair  waste.  Energy  includes  muscular  and  nerve 
strength. 

Certain  foods  provide  energy  but  cannot  rebuild  tissues,  while 
others  provide  energy  and  rebuild  as  well;  nevertheless,  some  mis- 
guided housewives  work  on  the  principle  that  "a  merciful  Providence 
fashioned  us  ' holler '  "  and  simply  provide  for  filling  this  "holler"  with- 
out reference  to  the  real  function  of  food.  Food,  therefore,  must  be 
selected  with  care,  and  a  well-balanced  ration  must  be  the  housewife's 
study. 

In  this  connection,  three  aspects  at  once  present  themselves  for  our 
consideration,  viz.:  the  physiological,  the  economical  and  the  moral. 
Vegetarians  defend  their  theory  of  living  with  the  plea  that  their  prac- 
tice is  conducive  to  a  healthier  and  longer  life  and  to  a  better  moral 
temperament  tnan  the  use  of  a  mixed  diet;  that  it  is  less  costly  to  the 
state  and  to  the  individual ;  and  that  the  slaughter  of  animals  for  food  is 
inhuman.  However  much  weight  their  arguments  may  bear  upon  the 
individual,  there  are  always  present  the  habits  which  mankind  has  ac- 
quired and  which  enter  largely  into,  or  are  controlled  by,  our  pursuits 
as  a  whole. 

We  come  now  to  the  relation  of  food  to  the  human  system  as  to  its 
assimilation  and  digestion.  The  kitchen  is  the  chemical  laboratory  in 
which  our  food  is  converted  from  its  crude  state  to  a  condition  that  is 
at  once  suitable  and  palatable. 

The  application  of  heat  to  various  foods  affects  differently  their 
condition  for  easy  assimilation  by  the  digestive  system.  Heat,  when  ap- 
plied to  meat,  partially  coagulates  some  of  the  proteins  contained  therein, 
thus  rendering  them  less  easy  to  assimilate,  but  on  the  other  hand  heat 
and  moisture  convert  the  insoluble  connective  tissues  into  soluble  gelatin 
and  thus  the  fibers  are  made  easier  of  digestion.  At  the  same  time  cook- 
ing kills  disease  germs,  and  parasites  which  are  sometimes  present. 

COOKING  is  also  of  great  importance  in  facilitating  the  digestion 
of  vegetable  foods.  The  action  of  heat  and  moisture  breaks  down  the 
cellulose,  bursts  the  starch  grains  and  allows  the  digestive  fluids  to  act 
more  freely. 

APPLICATION  OF  HEAT:  After  the  ambitious  young  house- 
wife has  labored  conscientiously  to  prepare  for  the  oven  her  various  pies, 
cakes  and  breads,  observing  accurate  measure,  proper  consistency  and 
careful  mixing,  she  is  often  at  a  loss  as  to  why  her  efforts  have  resulted  in 
dismal  failure  or  perhaps  only  a  near  success. 

•11 


LESSON    No.    1  Domestic    Science 

Such  disappointment  is  nearly  always  caused  through  ignorance  of 
the  proper  application  of  heat  to  the  different  articles  to  be  baked.  The 
following  general  rules  will  assist  in  securing  the  proper  results. 

Do  not  hurry  the  baking  of  bread,  cakes  or  pies.  Flour  contains 
much  starch,  which  must  be  thoroughly  cooked,  for  the  digestion  or  as- 
similation of  raw  or  uncooked  starch  is  comparatively  slow  and  difficult. 
Have  the  oven  at  moderate  heat  to  start  the  baking  of  these  articles.  It 
is  also  well  to  know  that  if  the  loaf  of  yeast  bread  is  not  well  baked  in  the 
center,  the  yeast  germ  or  plant,  given  the  warmth  and  moisture  of  the 
digestive  apparatus,  will  resume  its  work  of  fermentation,  thus  causing 
serious  digestive  inconvenience. 

The  medium  loaf  of  bread  requires  about  forty-five  minutes. 

Fruit  pies  should  bake  half  an  hour  at  least.  Small  tea  biscuits 
require  from  ten  to  twelve  minutes.  Cake  should  not  be  allowed  to 
brown  until  the  mixture  has  risen  to  its  full  height,  and  is  not  ready  to 
be  taken  from  the  oven  until  the  surface  near  the  center  of  the  cake  will 
spring  back  under  a  slight  pressure  of  the  finger. 

Fruit  pies  have  an  annoying  habit  of  leaking  juice  when  not  prop- 
erly put  together.  No  such  difficulty  will  be  experienced  if  three  level 
tablespoons  of  flour  are  mixed  well  with  the  sugar  that  is  used  for  each 
pie.  A  final  precaution  is  to  moiston  the  rim  or  edge  of  the  under  pastry 
before  pressing  the  upper  one  closely  to  it. 


Food  Principles 

For  convenience,  food  is  divided  in  five  classes:  "Water,  Protein, 
Fats,  Carbohydrates,  and  Mineral  Matter. 

WATER  ranks  next  to  air  as  an  essential  to  life.  We  will  treat  it 
only  in  its  relation  to  food  preparation. 

Uses:  We  have  constant  use  for  water  in  the  body.  It  quenches 
thirst;  it  aids  in  regulating  body  temperature;  it  aids  digestion  since  it 
forms  a  part  of  all  digestive  secretions  of  the  body  and  acts  as  a  solvent, 
dissolving  most  substances  and  reducing  them  to  a  condition  to  be  used 
in  the  body;  it  acts  as  a  carrier;  it  enters  into  the  formation  of  blood 
which  carries  building  material  to  the  various  parts  of  the  system,  and 
it  also  carries  off  waste.  Water  constitutes  about  65  per  cent  of  the  body. 

The  necessity  for  a  clean  sanitary  source  of  water  supply  cannot  be 
too  strongly  urged.  If  any  uncertainty  exists  in  regard  to  the  water 
for  food  purposes  it  should  be  analyzed.  Impure  water  cannot  be  always 
detected  by  color,  taste  or  smell.  Boiling  will  purify  most  water  by  de- 
stroying the  bacteria,  but  boiling  also  changes  its  taste  by  removing 
mineral  salts  and  dissolved  gases.  After  water  is  boiled,  pouring  from 
one  vessel  to  another,  holding  one  considerably  above  the  other,  will 
restore  some  of  the  oxygen  which  has  been  driven  out  by  boiling  process. 

CAUTIONS  IN  THE  USE  OF  WATER:  Do  not  use  water  left 
standing  in  open  vessels.  Use  freshly  boiled  water  for  tea,  coffee  and 
cocoa.  Keep  kettles  free  from  lime  deposit  that  accumulates  in  the 
bottom. 

12 


Domestic    Science LESSON    No.    1 

Classification  of  Foods  as  Organic  and  Inorganic 

(A)  Organic  foods  are  of  animal  and  vegetable  origin  and  include : 

1.  Proteins  such  as 

a  Albumen ;  b  Casein ;  c  Fibrin ;  d  Gelatin ;  e  Extractives ;  f  Gluten ;  g  Legumin. 

Protein  contains  nitrogen.  It  is  a  muscle  builder  and  is  the  food  con- 
stituent that  makes  and  repairs  tissue.  Foods  rich  in  protein  are  lean 
meat,  dried  peas,  beans,  lentils,  milk  and  cheese.  Gelatin  is  not  a  real 
protein,  and  is  not  of  such  great  food  value.  Protein  like  carbohyrates 
and  fats,  is  capable  of  furnishing  warmth  and  energy  to  the  body. 

2.  Carbohydrates  such  as 

Starch:     Cereals,  potatoes,  roots.       ) 

Sugar:     Cane,  beet,  fruit  sugars.         >  Vegetable  carbohydrates 

Cellulose :     Fruit  and  vegetable  fiber.  ) 

Glycogen  or  animal  starch   )  Animal  carboh  ^^ 
Milk  Sugar  )   • 

CARBOHYDRATES  give  heat  and  energy. 

Foods  rich  in  carbohydrates  include  the  starchy  vegetables,  as  po- 
tatoes, cereals  and  their  products,  as  flours,  macaroni,  spaghetti,  noodles, 
breads,  muffins,  cake,  biscuit,  crackers,  cornstarch  and  cereal  puddings, 
etc.,  also  tapioca,  bananas  and  cocoa.  Carbohydrates  include  the  sweets, 
as  cakes,  icings,  candies,  preserves,  jelly,  rich  breads,  cookies,  sweet  pud- 
dings, stewed  fruit,  honey,  syrups  and  sugary  foods. 

3.  Fats  or  reserve-force  foods  are  constituents  of  meats  and  fish, 
cream,  butter,  margarine,  cream  soup,  cheese,  olive,  cottonseed  and  nut 
oils,  ripe  olives,  nuts,  rich  pastry,  suet  pudding,  fritters,  all  foods  cooked 
in  fats  or  oils,  chocolate. 

Fats  like  carbohydrates  are  valuable  foods  in  that  they  produce 
warmth  or  energy.  Weight  for  weight,  fats  produce  214  times  the  heat 
produced  by  carbohydrates  or  proteins. 

(B)  Inorganic  foods  include : 

4.  Mineral    matter     found  in  the  ash  of  foods,   consists  of  com- 
pounds of  sodium,  lime,  iron,  potash,  sulphur,  phosphorous.     They  are 
found  principally  in  cereals,  milk,  meat,  fish,  fruit  and  vegetables,  and  in 
solution  in  water. 

5.  Water  does  not  give  heat  or  energy,  but  is  useful  in  tissue  build- 
ing.   The  controlled  evaporation  of  water  from  the  body  keeps  it  at  a 
uniform  temperature.    Even  solid  foods  contain  large  amounts  of  water. 

Mineral  salts  and  water  enter  into  the  composition  of  all  tissues  of 
the  body. 

13 


LESSON     No.     1  Domestic    Science 


ASSIMILATION 

"THE  IDEAL  DIET  is  that  combination  of  food  which,  while  im- 
posing the  least  burden  upon  the  body,  supplies  it  with  exactly  sufficient 
material  to  meet  its  wants. ' '  ( Schuster. ) 

The  man  weighing  160  pounds  and  doing  a  moderate  amount  of 
muscular  work  requires  the  following  amounts  of  food : 

Three  to  five  ounces  of  protein  and  sufficient  carbohydrates  and  fat 
combined  to  produce  3,000  to  3,500  Calories.  In  this  connection  it  may 
be  stated  that  the  food  is  ultimately  burned  in  the  body.  This  burning 
takes  place  slowly,  and  is  known  as  oxidation.* 

3,500  Calories  is  about  equivalent  to  the  amount  of  heat  produced  by 
burning  a  pound  of  coal. 

The  problem  of  a  proper  diet  must  be  laid  out  along  the  lines  above 
indicated.  But  the  matter  is  far  more  complicated  than  would  appear. 
Many  other  things  must  be  considered.  The  proteins  found  in  different 
foods,  are  not  all  the  same.  The  casein  of  milk  is  different  from  the 
albumen  of  the  egg.  Experiments  have  shown  that  some  proteids  are 
more  completely  digested  than  others,  and  only  the  amount  digested  is  of 
food  value. 

Then  again  different  people  have  what  are  called  idiosyncrasies, 
peculiar  physical  conditions  precluding  the  use  of  foods  common  to  the 
majority,  though  otherwise  the  person  is  physically  normal.  In  catering 
to  these  peculiarities,  or  to  preference  in  tastes,  we  must  all  the  more  bear 
in  mind  the  necessity  of  proper  amounts  of  the  different  food  materials, 
protein,  carbohydrates  and  fat. 


THE  DIGESTIBILITY  OF  FOODS  as  placed  by  Atwater  is,  viz. : 

1st.     The  protein  of  ordinary  animal  foods  may  be  readily  and 
completely  digested. 

2nd.     The  protein  of  vegetable  foods  is  much  less  easily  digested 
than  that  of  animal  foods. 

3rd.     Animal  fats  are  not  as  easily  digested  as  vegetable  oils. 
4th.    Sugar  and  starch  furnish  heat  and  energy  quickly. 

5th.     Animal  foods  contain  more  proteins  than  vegetable  foods  and 
are  more  easily  digested. 

A  diet  of  animal  food  leaves  very  little  undigested  matter. 


*A  Calorie  is  the  amount  of  heat  required  to  raise  the  temperature  of  one  kilo- 
pram  of  water  1°  centigrade  or  1  pound  of  water  4°  Fahr. 

14 


Domestic    Science 


LESSON    No.    1 


The  following  cuts  made  from  charts  by  C.  P.  Langworthy  of  the 
U.  S.  Dept.  of  Agriculture,  show  graphically  the  amount  of  water,  pro- 
tein, fat,  carbohydrates  and  mineral  matter  in  some  common  foods. 


US-Deportment  of  Agriculture 

Office  of  Experiment  Stations 

A.C.lrues  Director 


Prepared  by 


I 


I 


Expert  in  Chargeof  Nutrition  Invasions 

COMPOSITION  OF  FOOD  MATERIALS* 


omul 


Fat  Carbohydrates         A*K 


.roe Value 


WHOLE  MILK 


SKIM  MILK 


Fat-AO 
Ash:0. 


ater:87.0 


FVx>tein:3.3  Fat:03, 

Ash:0. 


5.0  Carboh>clrales:5.1 

D  D 

FUEL  vAuit:310  CALORIES  PCK  POUND  FUEL  VALUE :1'65  CAumcs  KR  FOUND 


BUTTERMILK 


CREAM 


FuEL  VAUKJ60  CALOWKS  ««  POUWO  FuBL  VMLUE.-865  CALORICS  Pf* 


15 


LESSON    No.    1 


Domestic    Science 


US.  Department  of  Agriculture 

tperiment  Stations 
AjQTrut  i  Director 


FVepared  by 
CfTLANGWORW 
Expert  m  Charge  of  Nutrition  Ir 


COMPOSITION  OF  FOOD  MATERIALS* 

noun     1M3      psp     RSSSS      rnrm 


Ash-.U 

Ftltt  VAUJEOF 

WHOLE  EGO 


700 


Fuet  VALUtOFYOUO 


1G08  CALORICS 

PCR   POUND 


O.6 

FUEL  VALUt  OF  WHITE* 


I 


2 65  CALORICS 

PCR   POUND 


CREAM  CHEESE 


COTTAGE  CHEE4E 


.-20.9 


1950   CALORICS  PET?   POUND 


CALORICS  PC*  POUND 


16 


Domestic    Science 


LESSON    No.    1 


U&Deportment  of  Agriculture 

Of&W  Expend  Siotwi 

A.C.Truet  Director 


rVejxi'eJ  by 
C.PLANGWORTHY 

Expert  «  Chorgeof  Nutrition  KnaUjtfaM 


COMPOSITION  OF  FOOD  MATERIALS. 

fTTTTm  ••  f«el  Value 


DUID  _ 

fVdein  Fat  Carbohydwtw         Ash 

LAMB  CHOP 

EOBLE  PORTION 


Water 


1000  Calories 

PORK  CHOP 

EDBLC  PORTION 


SMOKED  HAM 

EDIBLE  PORTION 


154-0  CALORIES 
PER  POUND 


BEEP   STEAK 

COBLE  PORTION 


FUEL 

VALUE 


1940  CALORIES 
PER  POUND 


DRIED  BEEF 

EDBLE  PORTION 

:30.0 


17 


LESSON    No.    1 


Domestic    Science 


rU.S.D0portment  of  Agriculture 

Office  of  Experiment  Stations 
A.C.True:  Director 


Prepared  by 
C.PLANGWORTHY 

Expert  in  Charge  of  Nutrition  IwesUgationsi 


COMPOSITION  OF  FOOD  MATERIALS. 

Illllii         t83££2l         te-r&s^         NVWVVl         Illlim          ••  .Fuel  Value 


Prtten 

COD 

Lean  Fish 


Fat          Carbohydrate*        Ash 


FUEL      VALUE: 

(ater:82.6 


rmrm 

Water 


Calories 

SALT  COD 


325  CALORIES  PERP0UND 

Fh>tein:15.8 


•atiA.       Water:86. 
Carbohydrates: 


FUEL 


Waten53. 


OYSTER 


4-10  CALORIES  PER  POUND 

Protein:21. 
Fat:. 


I 


FUEL    VALUE; 


R-otefn:6.2 
at:1.2 
h:£.0 


MACKEREL 

Fat  Rsh 


Water:  73. 
FVotein:l8. 

FUEL    VALUED  FUEL    VALUE: 

1355  CALORIES  PER  POUND       6^5  CALORIES  PER  POUND 


18 


Domestic    Science 


LESSON     No.    1 


US. Deportment  of  Agriculture  R-epored  by 

Officeof  Experiment  Stations  CFLANGWOR-mY 

A  CTrue;  Director  Expert  in  Charge  of  Nutrition  hvesUgrtionj 

COMPOSITION  OF  FOOD  MATERIALS, 

flmn     ^^     &$M     KSS^     irnirri 

Protein  Fat          Carbohydrate*        Ash  Water  ••§  1000"  Calories 

BACOM  % 


LESSON    No.    1 


Domestic    Science 


U&Oeporftnent  of  A$rfCufcui*  FVeportrf  by 

Officeof  Eipermt  Stations  C.PLANGWORTHY 

ACTrv««  Director  Expert  in  Charge  of  Nutrition  hv«t^«» 

COMPOSITION  OF  FOOD  MATERIALS;  -% 

Fat 


Water:  10 
FVotein:12 


A3h:1. 


•ates:73A  Carbohydrates 


BUCKWHEAT  

1800  DALOR.ES       FWib«10fi^;Walin  12.6        1750  CALOWES 


POUND 


hydrates:  73.2  ii£-Ash:  2.0 
FUEL    VALUE 


at:  20 


'ater:  11.0          1600  CALORIES        Water:  12 

.      <*  Q  FCH   POUND 

nn: 11.8 


20 


Domestic    Science 


LESSON    No.    1 


i  US.Deportment  of  Agriculture  Prepared  by 

Office  of  Experiment  Station*  OELANGWORTHY 

A  C.True = Director  Expert  in  Charge  of  Nutrition  hwtiprtiofB 

COMPOSITION  OF  FOOD  MATERIALS* 

nmn     ^^     ^^     i^^     nrrmi 

Ajh  Water 


OAT 
BREAKFAST  FOOD 

COOKED 


Fuel  Vatue 

h.  Equals 
1000  Calorie* 


WHOLE  WHEAT  BREAD 


1215cALOWE5 

POUND 


it:  0.5 


FUEL    VALUE; 

IHOCALDFO 
PER   POUND 

hydrates:  115 
CORK  BREAD 


ASH:  \.J^^ 
CarbohydraeesTl5.8     A> 


21 


LESSON    No.    1 


Domestic    Science 


USDepartment  of  Agriculture 

Office  of  Experiment  Stations 

A.CTrue:  Director 


--_-  by 

C.FLANGWORW 

Expert  in  Charge  of  Nutrition  Investigations 


COMPOSITION  OF  FOOD  MATERIALS, 
mim 


Fat         Cort,oh»«W»        A* 


CarbohydrAa:  100.0 


STICK  CANDY 

Cark?hydrate8t96.5 


1290  CALORIES 
PER  POUND 


1540  CALORIES  PER  POOWD 


22 


Domestic    Science 


LESSON    No.    1 


I 


US  Deportment  of  Agriculture  FVepored  fay 

Office  of  Experiment  Stations  CPLANGWORTHY 

A.CTroes  Director  Expert  m  Charge  of  Nutrition  hvestigotions 

COMPOSITION  OF  FOOD  MATERIALS* 

Uillll          BS33  E5SSS  fTTTTTTt          ••LRielVdut 

Water 


Proten 


FUEL    VALUE 
385  CALORIES  PER  POUND 


23 


LESSON    No.    1 


Domestic    Science 


U&Oepcrtment  of  Agriculture 
OffcW  experiment  Sttticw 

A  C.True:  Director  E*ert  in  Chcrgeof  Nutrition  hratigatkns 

COMPOSITION  OF  FOOD  MATERIALS. 

nnni       ^^       K^.:^       rss^t       nnmi 

Water 


.Fat 


Carbohydrate*         Ash 


SHELLED  BEAN    FRESH 


FUEL   VALUE 


PER  POUND  1600  EALDWE5  PCT  POUND 

STRING  BEAN,  GREEN. 


Water:  89. 


Carbohydrates:/. 


CALORIES    PER   POUND 


CORN,  GREEN 

E00l£  PORTION 


Carboti2Jrates:197 


FUEL  ]  500  CALORIES 

VALUED  I 


PCR  POUND 


at:1.1 


24 


Domestic    Science 


LESSON    No.    1 


Prepared  by 

C.FLANGWORW 

Expert  in  Charge  of  Nutrition  Investigations 

COMPOSITION  OF  FOOD  MATERIALS. 

*laue 


US  Department  of  Agriculture 

Office  of  Experiment  Stations 

A.C.True:  Director 


DRIED  PIC 

EOBLE  PORTION 


STRAWBERRY 

EDIBLE  PORTION 


•      25 


LESSON    No.    1 


Domestic    Science 


U.SDepartment  of  Agriculture  FV«pared  by 

Office  rf  Expcrinent  Statons  CfTLANGWORTHY 

ACTrue:  Director  Expert  in  Charge  of  Nutrition  Invwt^K^ 

COMPOSITION  OF  FOOD  MATERIALS. 

UJiiLi      SSS3      E0gg53      E^ss      rmmi     ••  fuel 

Fat  Carbohydrates         Ash  Water 


GRAPES 

EDIBLE;  PORTION 


W. 


RAISINS 

EDIBLE  PORTION 


In.Equdi 
1000  C dories 


CRAPE  UUICE 

UNTERMENTED 


CALORIES 
PCR  POUND 


1,605    CALORIES 
PER  POUND 


CAMMED 

FRUIT 


Domestic    Science 


LESSON    No.    1 


U.S. Department  of  Agriculture 


Office  of  Experiment  Stations 
A.C.True;  Director 


Prepared  by 

CrTLANGWORTHY 

Expert  in  Charge  of  Nutrition  Investigations 

COMPOSITION  OF  FOOD  MATERIALS* 

HIED       &B8&       Ei%M       ESS53       iTTTTm 

Proton  Fat  Carbohydrate*         Ash  Water 


w 


Fuel  Value 
Sain.  Equals 
1000  Calories 


COCOANUT 

DESICCATEU 

Water:  3.5 


27 


LESSON    No.    1 


Domestic    Science 


U  S  Department  of  Ajriculture 
Office  of  Experiment  Stations  ' 
AC.True,    Oiredor 


Prepared    by 

CF.  LANGWORTHY 
Expert  in  charge  of  Nutrition  Ipvestigations 

FUNCTIONS  AND  USES  OF  FOOD. 
CONSTITUENTS  OF  FOOD. 


Water 


EDIBLC  PORTION 

Flesh  of  meat.yolk   [  Nutrients 
FOOD  AS  PUR-    1       and  white  of  eggs, 
CHASED  CONTAINS]       wh  eat  flour»  etc- 

REFUSE: 

Bones,  entrails. 

shells,  bran,  etc, 

USE  OF  FOOD  IN  THE  BODY. 


PROTEIN -  Builds  and  repairs  tissue 

White  (albumen)  of  eggs, 

curd  (casein)  of  milk, 

lean  meat.glutenofwheat.etc.. 


Protein 
Fats 

Carbohydrates 
Mineral  Matter  Or  Ash 


Are  stored  as  fat 


FATS 

Fat  of  meat,  butter, 
olive  oil.  oils  of  corn 
.and  wheat,  etc. 

CARBOHYDRATES— -Are  transformed  into  fat 
Sugar,  starch,  etc. 

MINERAL  MATTER  OR  ASH— Share  «  forming  bow. 
Phosphates  of  lime.  assists  in  digestion, etc. 

potash,  soda,  etc 


Food  is  that  which,  taken  into  the  oo4y,  builds  tissueor  yields  energy 


All  serve  as  fuel  to 
yield  energy  in  the  forms 
of  heat  and  muscular 
power 


Domestic    Science 


LESSON    No.    1 


U.5. Department  of  Agriculture  Prepared   by 

Office  of  Experimentations  C.F.  LANGWORTHY 

A.CTrue,    Director;  Expert  in  charge  of  Nutrition  Investigation* 

DIETARY    STANDARDS. 

DIETARY  STANDARD  FOR  MAN  IN  FULL  VIGOR 
AT   MODERATE  MUSCULAR  WORK. 


Condition  considered 

Protein 

Energy 

Grams 

Calories 

Food  as  purchased 

115 

3,800 

Food  eaten 

100 

3,500 

food  digested 

95 

3,200 

ESTIMATED  AMOUNT  OF  MINERAL    MATTER 
REQUIRED  PER  MAN  PER  DAY. 

Grams  Grams 

Phosphoric  actd(P205)   3to4      Calcium  exid        07    to    1.0 

Sulphuric  acid  (503 )       2to3.5     Magnesium  oxfd  0.3          0.5 
Potassium  ox  Id  2tb3       Iron  0  006  to  0  012 

Sodium  oxid  4to6       Chlorin  6       to  8 


29 


LESSON    No.    1 


Domestic    Science 


COMPOSITION  OF  FOOD  MATERIALS 


Kind  of  Food 

Protein 

Fat 

Carbohy- 
drates. 

Ash. 

Water 

Calories 
per  pound 

Smoked  herring  
Dried  beef  

36.4 
30.0 

15.8 
6.6 



13.2 
9.1 

34.6 
54.3 

1355 
840 

Peanut  butter  

29.3 

46.5 

17.1 

5  0 

2    1 

2825 

Cream  cheese 

25  9 

3  7 

2  4 

3  8 

34  2 

1950 

Peanut  

25.8 

38.6 

22.4 

2.0 

9  2 

2500 

Navy  bean,  dry  green  
Salt  cod  .  .              

22.5 
21.5 

1.8 
.3 

59.6 

3.5 

24  7 

12.6 
53  5 

1600 
410 

Cottage  cheese  

20.9 

1.0 

4.3 

1.8 

72  0 

510 

Beef  steak       

18.6 

18.5 

1   0 

61  9 

1130 

Mackerel  fresh 

18.3 

7.1 

1   2 

73  4 

645 

Lamp  chop   .                .... 

17.6 

28.3 

1  0 

53   1 

1540 

Pork  chop 

16  9 

30   1 

1   0 

52  0 

1580 

Walnut.                 

16.6 

63.4 

16  1 

1   4 

2  5 

3285 

Smoked  ham 

16  1 

38  8 

4  8 

40  3 

1940 

Yolk  of  egg  

16.1 

33.3 

*             *    *    *    *    " 

1    i 

49  5 

1608 

Cod  lean  fish  

15.8 

.4 

1  2 

82  6 

325 

"Whole  egg 

14  8 

10.5 

1   0 

73  7 

700 

White  of  egg  

13.0 

0.2 

0  6 

86  2 

265 

Wheat 

12.2 

1.7 

73  7 

1   8 

10  6 

1750 

12.2 

1.5 

73.9 

1.9 

10  5 

1750 

Oat 

11  8 

5  0 

69  2 

30  0 

11  0 

1720 

Toasted  bread  

11.5 

1.6 

61.2 

1.7 

24  0 

1420 

Chestnut  

10.7 

7.0 

74.2 

2.2 

5.9 

1875 

Corn  

10.0 

4.3 

73.4 

1   5 

10  8 

1800 

B  uck  wheat 

10.0 

2.2 

73  2 

2  0 

12  6 

1600 

Whole  wheat  bread,  oat.  .  . 
Bacon  

9.7 

9.4 

0.9 
67.4 

49.7 

1.3 

4.4 

38.4 
18  8 

1140 
3030 

Shelled  bean 

9.4 

0.6 

29   1 

2  0 

58  9 

740 

White  bread  .  . 

9.2 

1.3 

53.1 

1.  1 

35.3 

1215 

Bice  

8.0 

2.0 

77.0 

1  0 

12  0 

1720 

Corn  bread  

7.9 

4.7 

46.3 

2  2 

38  9 

1205 

Cocoanut  (desiccated) 

6.3 

57.4 

31.5 

1  3 

3  5 

3125 

Oyster  

6.2 

1.2 

3.7 

2.0 

86  9 

235 

Beef  suet  .            .... 

4.7 

81.8 

0  3 

13  2 

3510 

Dried  fig 

4  3 

0  3 

74.2 

2  4 

18  8 

1475 

81dm  milk  

3.4 

0.3 

5.1 

0.7 

90.5 

165 

Whole  milk  

3.3 

4.0 

5.0 

0  7 

87  0 

310 

Corn  green 

3  1 

1   i 

19.7 

0  7 

75  4 

500 

Macaroni,  cooked  
Buttermilk   .  .  . 

3.0 
3  0 

1.5 
0.5 

15.8 
4.8 

1.3 

0  7 

78.4 
91  0 

415 
160 

Breakfast  food  (cooked)  .  . 
Raisins  

2.8 
2.6 

0.5 
3.3 

11.5 
76.1 

0.7 

3.4 

84.5 
14  6 

285 
1605 

Cream    .              .... 

2  5 

18.5 

4.5 

0  5 

74  0 

865 

Molasses  

2.4 

69.3 

3.2 

25.1 

1290 

String  bean  

2.3 

0.3 

7.4 

0  8 

89  2 

195 

Potato  .             

2.2 

0.1 

18.4 

1.0 

78  3 

385 

Parsnip 

1  6 

0  5 

13.5 

1  4 

83  0 

230 

Onion  

1.6 

0.3 

9.9 

0.6 

87  6 

225 

Grapes  . 

1  3 

1.6 

19.2 

0  5 

77  4 

450 

Banana  

1.3 

0.6 

22.0 

0.8 

75.3 

460 

Canned  fruit  

1.1 

0.1 

21.1 

0.5 

77.2 

415 

Celery  

1.1 

3.4 

1.0 

94  5 

85 

Butter 

1  0 

85  0 

3  0 

11   0 

3410 

Strawberry.  . 

1.0 

0.6 

7.4 

0.6 

90.4 

180 

Apple... 

0  4 

0.5 

14.0 

0  3 

84  6 

290 

Honey.  .  .  . 

0  4 

81.2 

0.2 

18  2 

1520 

Grape  juice 

0  2 

7  4 

0  2 

92  2 

150 

Olive  oil  

100.0 

4080 

Lard 

100  0 

4080 

Sugar,  granulated  

100.0 

1860 

Stick  candy 

96  5 

0  5 

3  0 

1785 

Maple  sugar  . 

82.8 

0.9 

16.3 

1540 

Fruit  jelly 

78  3 

0  7 

21   0 

1455 

30 


Lesson   Number   Two 


Leavening  Agents 

"The  common  leavening  agents  in  use  in  the  home  are  yeast  and 
baking  powder.  Yeast  is  a  microscopic  plant  which,  in  the  leavening 
process,  produces  changes  which  finally  result  in  the  breaking  sip  of 
sugars  into  alcohol  and  carbon  dioxid  gas.  Baking  powder  is  a  mixture 
of  several  substances  which  produce  this  same  gas  by  chemical  action. 
This  gas,  by  forming  in  small  bubbles  throughout  the  dough  mass,  light- 
ens or  leavens  it.  Carbon  dioxid  gas  is  sometimes  called  carbonic  acid 
gas.  This  is  the  gas  which  is  present  in  all  carbonated  waters,  whether 
natural  as  in  springs  or  artificial  as  in  soda  fountain  waters. ' ' 

N.  B. — The  text  of  this  chapter  is  taken  with  the  permission  of  the 
author,  Thomas  G.  Atkinson,  from  Domestic  Science  Text  Book,  Baking 
Powder,  A  Healthful,  Convenient  Leavening  Agent. 

Baking  Powder  a  Necessity 

Baking  powder  has  done  much  to  lighten  and  decrease  the  hours 
of  labor  of  the  housewife.  It  has  made  possible  the  easy  and  rapid 
production  of  many  new,  dainty  and  nutritious  foods.  The  best  powder 
may  be  purchased  at  a  mdoerate  price  and  the  wholesomeness  of  the  food 
prepared  therefrom  need  not  be  questioned.  That  it  is  a  convenience 
that  cannot  be  dispensed  with  is  appreciated  most  by  those  who  use  it 
most  intelligently. 

Use  of  Baking  Powder 

The  use  of  baking  powder  has  become  very  general  throughout  the 
United  States.  The  Memorial  of  the  American  Baking  Powder  Associ- 
ation presented  in  Congress  in  1900  shows  that  at  that  time  there  was 
produced  annually  baking  powders  of  the  different  types,  as  follows : 

Tons  used  per  annum:  Manufacturing  concerns: 

Alum,  50,000  544  Alum  and  alum-phosphate 

Cream  of  tartar,  9,000  10 

Phosphate,  300  1 

The  directions  for  the  use  of  baking  powder  in  general  call  for  two 
heaping  teaspoons  to  a  quart  of  flour.  This  amount  is  unnecessary  with 
the  stronger  powders,  and  makes  a  poorer  instead  of  a  better  biscuit. 
The  housewife  will  obtain  better  results  if  she  uses  the  smaller  proportion 
called  for  in  the  directions  given  by  the  manufacturer.  With  the  stronger 
baking  powders  one  heaping  teaspoonful  to  a  quart  of  flour  is  a  great 
sufficiency.  To  use  more  than  directed  means  to  introduce  an  unneces- 
sary amount  of  residue  in  the  finished  food. 

How  to  Measure 

Always  measure  the  baking  powder  by  the  level  teaspoonful.  Scrape 
the  straight  edge  of  a  knife  across  the  spoon,  keeping  the  blade  pressed 
to  the  sides  of  the  bowl.  In  this  way  you  will  always  get  the  same 
amount. 

31 


LESSON    No.    2  Domestic    Science 


Advantages  of  Baking  Powder 

With  a  properly  compounded  baking  powder,  the  chemical  reaction 
will  always  be  the  same,  and  any  influence  which  it  may  exert  upon  the 
flavors  of  the  finished  food  will  always  be  the  same.  Baking  powder  has 
these  two  advantages  over  yeast:  (1)  The  gas  is  given  off  at  once  upon 
the  addition  of  water  or  in  the  oven  during  the  heating;  (2)  and  the 
presence  of  butter,  lard  or  eggs  does  not  hinder  the  chemical  action. 

The  leavening,  from  whichever  source,  is  always  the  result  of  the 
same  gas,  carbon  dioxid,  and  in  the  study  of  baking  powder  we  are 
interested  in  learning  how  this  gas  is  produced  by  chemical  action. 

Sources  of  Carbon  Dioxide 

Carbon  dioxid  is  found  in  nature  combined  chemically  with  many 
metals,  and  these  combinations  are  known  as  salts  of  carbonic  acid,  or 
more  commonly  as  carbonates.  Those  with  which  one  is  most  familiar 
are  chalk,  marble  and  limestone,  all  of  which  are  different  forms  of 
calcium  carbonate.  If  any  of  these  are  heated  to  a  very  high  tempera- 
ture, carbon  dioxid  gas  is  set  free  and  lime  remains ;  but  this  very  high 
temperature  is  never  reached  in  baking.  Baking  soda  is  another  car- 
bonate with  which  all  are  familiar. 

The  Ingredients  of  Baking  Powder  Soda 

Soda  is  the  carbonate  which  is  used  at  home  for  cooking  purposes ; 
it  is  also  commonly  known  as  saleratus,  or  baking  soda.  This  is  the 
carbonate  used  almost  exclusively  in  the  manufacture  of  baking  powder 
and  always  named  on  the  label  as  soda.  It  is  sometimes  referred  to  as 
the  alkali  of  the  baking  powder.  It  is  a  white  crystalline  substance  of 
very  high  purity,  being  as  free  from  impurities  as  granulated  sugar.  It 
is  manufactured  from  common  salt  through  the  action  of  acid  ammonium 
carbonate. 

The  reaction  is  represented  by  the  following  equation: 
NaCl        plus        NH4  HC08        equals        NaH  C03        plus        NH  Cl 
Salt  Acid  Ammonium  Soda  Ammonium 

Carbonate  Chloride 

Soda,  when  heated,  readily  gives  off  carbon  dioxid  gas,  and  hence 
may  be,  and  often  is,  used  in  cooking  without  the  addition  of  any  other 
substance  for  the  purpose  of  leavening.  The  heat,  however,  does  not 
drive  off  all  of  the  gas.  The  reaction  which  takes  place  is  represented 
by  the  following  formula : 

2NaHC03          equals          Na2  CO8          plus          H20          plus          CO, 

Soda  Normal  sodium  Water  Carbon 

Carbonate  Dioxid 

The  residue  of  normal  sodium  carbonate  thus  left  in  the  bread  gives 
it  a  disagreeable,  alkaline  taste,  and  also  colors  the  bread  an  objectionable 
yellow;  hence,  soda  by  itself  is  unsatisfactory  for  use  as  a  leavening 
agent. 

32 


Domestic    Science LESSON     No.    2 

Ammonium  Carbonate 

Ammonium  carbonate  has  been  sometimes  used  as  a  leavening  agent. 
This,  upon  being  heated,  breaks  up  into  two  different  gases,  ammonia 
gas  and  carbon  dioxid  gas.  Some  of  the  ammonia  gas  remains  in  the 
bread  when  cooked ;  therefore,  its  use  in  baking  powder  has  been  almost 
entirely  discontinued. 

Magnesium  Carbonate 

Magnesium  Carbonate  is  the  only  other  substance  at  present  used 
for  the  purpose  of  furnishing  carbon  dioxid  gas.  The  heat  of  the  oven 
is  not  sufficient  in  this  case  to  cause  all  the  gas  to  be  set  free.  Magnesium 
carbonate  is  a  very  light  powder.  One  pound  will  occupy  as  much  space 
as  six  pounds  of  soda.  The  purpose  of  those  who  Use  this  ingredient 
in  the  manufacture  of  baking  powder  is  mainly  to  add  to  the  bulk  of 
the  powder  and  thus  make  the  thoughtless  purchaser  believe  she  is  getting 
more  for  her  money. 

Other  Substances  Necessary 

It  will  be  seen  from  what  has  just  been  said,  that  none  of  these  car- 
bonates are,  of  themselves  alone,  satisfactory  for  baking  purposes.  Some- 
thing else  is  necessary. 

If  one  has  ever  dropped  a  little  vinegar  on  some  soda,  he  has  noticed 
that  a  gas  was  set  free.  This  is  carbon  dioxide  gas.  Vinegar  contains 
an  acid,  acetic  acid,  and  it  is  the  action  of  this  acid  upon  the  soda  that 
sets  free  the  gas.  Any  soluble  acid  will  have  this  same  action  on  soda, 
hence,  if  we  unite  such  an  acid  with  the  carbonate,  soda,  we  have  the 
necessary  substances  with  which  to  produce  carbon  dioxid  gas. 

The  Acid  Substance 

For  the  making  of  baking  powder,  both  acid  and  carbonate,  how- 
ever, must  be  dry  substances,  and  not  liquid,  like  acetic  acid  of  vinegar. 
The  acid  should  also  dissolve  in  water.  There  are  many  such  dry  acids, 
most  of  them  organic  substances.  Citric  acid,  the  principal  acid  con- 
tained in  lemons,  is  one  of  these.  Tartaric  acid  is  another. 

Beside  the  true  acids,  there  are  some  salts  which  have  an  acid  nature 
and  which  are  called  acid  salts.  Of  these,  calcium  acid  phosphate,  com- 
monly called  acid  phosphate,  is  one,  and  potassium  acid  tartrate,  com- 
monly known  as  cream  of  tartar,  is  another.  There  are  some  salts  which 
are  not  acid  salts  (inasmuch  as  all  of  the  hydrogen  atoms  of  the  acid 
have  been  replaced  by  a  metal)  which  nevertheless  act  as  very  weak 
acids.  The  most  common  of  these  is  sodium  aluminum  sulphate,  some- 
times called  "Alum." 

Any  of  these  three  kinds  of  substances,  the  acid,  the  acid  salt,  or 
the  salt  with  acid  properties,  acts  upon  soda  and  sets  free  carbon  dioxid 
gas.  The  action  takes  place  almost  as  quickly  as  the  "acid"  or  salt 
dissolves.  These  substances  just  mentioned,  acid  phosphate,  "Alum," 
tartaric  acid  and  cream  of  tartar,  together  with  the  soda,  are  the  active 

33 


LESSON     No.    2  Domestic    Science 


principles  in  baking  powder.  In  addition  to  these  there  is  generally  a 
quantity  of  starch  and  sometimes  dried  white  of  egg.  Soda  has  been 
studied.  The  other  substances  must  now  be  considered. 

Tartaric  Acid  and  Cream  of  Tartar 

Tartaric  acid  is  manufactured  from  Argol,  which  is  the  sediment 
that  separates  out  at  the  bottom  of  the  wine  vat  during  the  fermenta- 
tion. This  substance  is  colored  by  the  color  from  the  grapes,  and  is  a 
mixture  of  tartaric  acid,  calcium  tartrate,  cream  of  tartar  and  all  kinds 
of  organic  impurities.  This  mixture  is  dissolved  in  water,  precipitated 
with  powdered  chalk  and  calcium  chloride,  filtered  and  then  the  precipi- 
tated calcium  tartrate  is  dissolved  in  sulphuric  acid.  This  solution  is 
again  filtered  and  treated  with  some  decolorizing  agent,  such  as  bone 
black  or  infusorial  earth,  and  the  subsequent  clear,  colorless  solution 
evaporated  and  the  tartaric  acid  allowed  to  crystallize.  Cream  of  tartar 
is  also  obtained  from  the  same  sediment,  Argol.  It  is  decolorized  by 
heating  with  animal  charcoal,  filtered  and  recrystallized. 

Acid  Phosphate 

Calcium  Acid  Phosphate  is  prepared  from  the  same  source  as  is 
much  of  the  " Phosphate,"  used  at  soda  fountains.  The  bones  from 
healthy  cattle  are  heated  in  large  revolving  cylinders  until  they  are 
thoroughly  charred.  In  this  condition  the  mass  is  black  and  is  known  as 
bone  black,  although  in  reality  it  consists  of  both  calcium  phosphate  and 
charcoal.  This  substance  is  used  to  decolorize  the  juices  of  the  cane  in 
the  manufacture  of  cane  sugar.  In  the  manufacture  of  phosphate  it  is 
again  heated  to  a  very  high  temperature  whereby  all  charcoal  is  burned 
off  and  only  the  calcium  phosphate  remains.  It  is  then  further  purified, 
concentrated,  crystallized  and  dried  to  a  white  powder. 

A  more  recent  process  is  the  manufacture  of  phosphate  for  food 
purposes  from  phosphate  rock.  This  material  was  not  formerly  used 
on  account  of  the  great  difficulty  of  excluding  from  the  finished  acid 
phosphate  the  harmful  impurities,  fluorides,  always  found  in  the  rock. 
Bone  phosphate  is  the  better  on  this  account  and  is  always  used  by  the 
careful  manufacturer  of  high  grade  baking  powder. 

Calcium  acid  phosphate  for  baking  powder  is  prepared  in  two 
degrees  of  fineness,  powdered  and  granular.  The  granular  (the  acid 
phosphate  as  found  in  Calumet  Baking  Powder  is  of  the  granular  type) 
is  much  more  expensive  but  has  the  great  advantage  of  making  a  baking 
powder  that  will  keep  longer  than  one  made  from  powdered  phosphate. 

"Alum" 

The  so-called  "Alum"  used  in  baking  powder  is  not  the  alum  which 
is  sold  at  the  drug  store  by  that  name.  The  common  alum  of  trade, 
which  is  also  used  as  medicine,  contains  potassium,  an  element  that  is 
toxic  in  very  small  quantities,  and  water  of  crystallization ;  it  is,  in  fact, 

34 


Domestic    Science  LESSON     No.    2 


potassium  aluminum  sulphate,  combined  with  water  of  crystallization, 
K  AL  (S04)2  12  (H20).  The  so-called  "alum"  of  baking  powder  is  a 
different  thing  and  is  more  properly  named  sodium  aluminum  sulphate, 
being  a  mixture  of  sodium  sulphate  and  aluminum  sulphate,  both  of  them 
harmless  and  non-toxic.  It  contains  neither  potassium  nor  water  of 
crystallization.  The  term  alum  has  been  used  for  this  article  on  baking 
powder  labels  at  the  request  of  some  food  commissioners  who  felt  that 
this  word  would  be  better  understood  by  the  common  people  as  showing 
in  a  general  way  the  character  of  the  substance.  Unfortunately,  it  has 
had  the  very  different  effect  of  misleading  the  public  into  the 
erroneous  idea  that  it  actually  is  the  alum  of  commerce  and  of  medicine — 
a  mistake  of  which  certain  manufacturers  have  not  failed  to  take  advan- 
tage in  decrying  baking  powder  containing  alum. 

It  is  prepared  by  mixing  solutions  of  two  sulphates,  sodium  sulphate 
and  aluminum  sulphate,  concentrating  the  mixture  and  fusing  the  result- 
ing dried  mass.  This  leaves  a  mixture  which  for  our  present  purposes 
we  may  designate  by  the  formula : 

Na  Al  (S04)« 

Sodium  Aluminum  Sulphate 

There  is  no  potassium  in  this  substance  at  all,  as  there  is  in  the 
common  alum,  and  no  ammonia  as  in  the  less  common  ammonium  alum. 


Starch 


W( 


re  also  find  that  besides  the  soda  and  the  "acid,"  starch  is  used  in 
baking  powder.  This  starch  is  corn  starch  of  the  highest  grade  of  purity 
and  specially  prepared  for  food  purposes. 

The  starch  serves  three  purposes,  two  of  which  play  an  important 
part  in  keeping  the  baking  powder  from  spoiling,  while  the  third  adds 
to  the  efficiency  of  its  use. 

FIRST :  It  separates  the  soda  from  the  acid  or  acid  acting  salt  and 
thus  by  mechanically  separating  them  retards  such  chemical  action  as 
could  be  brought  about  by  moisture.  The  air  always  contains  moisture. 
This  is  very  noticeable  on  rainy  days,  but  it  escapes  attention  in  fair 
weather.  Not  only  is  carbon  dioxide  set  free  when  water  or  milk  is  poured 
on  the  baking  powder,  but  even  the  moisture  in  the  air  gradually  causes 
the  change.  Moisture  from  any  source  thus  spoils  the  powder. 

SECOND :  Starch  absorbs  water  and  thus  prevents  moisture  from 
bringing  the  active  ingredients  in  contact  with  each  other.  In  this  way 
it  aids  materially  in  keeping  the  powder  from  spoiling.  Starch  is,  for 
these  reasons,  a  necessary  ingredient  of  baking  powders,  and  most 
especially  necessary  in  the  case  of  straight  phosphate  baking  powders, 
which,  even  when  starch  is  present,  deteriorate  very  rapidly. 

THIRD:  Starch  also  dilutes  the  strength  of  the  baking  powder, 
so  that  it  may  be  made  to  produce  the  amount  of  gas  desired  for  efficiency 
and  for  convenience  in  household  methods  of  measurement. 

35 


LESSON     No.    2  Domestic    Science 


The  laws  of  a  few  States  require  that  a  baking  powder  shall  produce 
at  least  10%  of  its  weight  of  carbon  dioxid  gas.  Almost  all  baking 
powders  are  made  stronger  than  this.  The  majority  of  those  upon  the 
market  yield  12%  of  gas,  while  the  best  produce  between  14%  and  15%. 

White  of  Eggs 

There  is  one  ingredient  mentioned  above,  as  being  sometimes  used 
in  baking  powder,  which  has  not  yet  been  discussed.  That  is  Dried 
White  of  Eggs,  sometimes  called  egg  albumen.  It  is  prepared  by  drying 
the  white  of  fresh  eggs  at  a  low  temperature,  and  then  grinding  to 
a  fine  powder.  Fourteen  pounds  of  whole  eggs  will  produce  about  one 
pound  of  this  dry  powder.  It  dissolves  easily  in  cold  water  and  the 
viscuous,  egg-white  nature  of  this  solution  holds  the  bubbles  of  gas  as 
they  are  set  free  from  the  baking  powder.  White  of  eggs  is  used  by  many 
manufacturers  of  baking  powder.  This  increases  the  efficiency  of  the 
carbon  dioxid  gas  evolved  by  a  baking  powder  to  an  extent  of  2.5% 
to  3.2%  when  used  in  strong  baking  powders.  It  is  extremely  beneficial 
in  producing  light  biscuits  when  the  oven  temperatures  are  not  properly 
controlled  or  when  the  dough  has  to  stand  for  some  time  before  baking. 

The  amount  of  dried  white  of  egg  used  in  baking  powders  is  very 
small,  being  15/100  of  1%.  Even  in  this  small  proportion  it  has  the 
effect  above  mentioned.  It  also  makes  possible  a  simple  test  whereby  the 
freshness  of  baking  powder  may  be  determined,  by  the  salesman  in 
testing  the  stock  upon  the  retailers'  shelves,  by  the  grocer  himself,  or 
by  the  housewife  in  the  home.  Both  the  increase  in  lightness  and  the 
possibility  of  the  test  are  due  to  the  viscuous  nature  of  the  white  of  eggs, 
whereby  the  bubbles  of  gas  are  imprisoned  as  soon  as  they  are  set  free 
by  chemical  action.  This  test  is  described  by  one  manufacturer  as 
follows : 

"  First  take  an  ordinary  drinking  glass  holding  one  half  pint,  or  in 
other  words,  the  quantity  that  is  usually  known  in  the  household  as  l  one 
cupful.'  All  that  is  needed  is  this  empty  glass,  which  must  be  dry,  an 
ordinary  teaspoon  and  a  little  water  of  the  ordinary  room  temperature 
(not  ice  water  nor  hot  water).  Place  two  level  teaspoonfuls  of  the 
powder  in  the  dry  glass  to  which  add  the  same  quantity  (two  teaspoon- 
fuls) of  water,  quickly;  stir  rapidly  for  a  moment  (while  counting  five), 
just  long  enough  to  thoroughly  moisten  the  powder;  remove  the  spoon 
and  watch  the  mixture  rise.  Note  the  action  of  the  powder.  It  rises 
slowly  and  evenly,  requiring  two  minutes  to  show  the  full  strength.  If 
the  powder  is  of  full  strength,  and  you  have  proceeded  properly  the  gas 
released  will  form  bubbles  sufficient  to  half  fill  the  glass.  Caution: 
Don't  attempt  to  make  the  mixture  rise  by  continued  stirring,  as  whip- 
ping or  beating  the  mixture  breaks  the  gas  bubbles  that  are  formed  and 
allows  the  gas  to  escape.  Allow  the  powder  to  rise  of  its  own  strength. " 

Manufacturers  make  the  following  use  of  this  test.  Whenever 
complaints  are  made  to  the  grocer  or  when  goods  appear  to  have  been 
stored  in  damp  places,  or  too  near  the  stove,  the  salesman  tests  the  baking 

36 


Domestic    Science  LESSON    No.    2 


powder  as  above  described  and  if  it  is  found  to  have  deteriorated,  it  is 
at  once  exchanged  for  fresh  goods  without  cost  to  the  retailer.  Without 
this  simple  test  it  would  be  necessary  to  send  the  goods  complained  of 
to  the  factory  for  chemical  analysis.  As  a  result  of  such  tests  by  the 
salesmen,  deteriorated  goods  may  be  entirely  removed  from  the  market 
so  that  the  consumer  will  never  receive  a  baking  powder  which  does  not 
do  its  work  perfectly.  Of  course,  the  above  test  cannot  be  made  unless 
the  white  of  egg  is  present. 

The  Healthf ulness  of  the  Residues 

The  healthfulness  of  these  residues  is  discussed  in  Bulletin  No.  103 
of  the  United  States  Department  of  Agriculture,  professional  paper,  en- 
titled "Alum  in  Foods/'  this  being  the  decision  of  the  Referee  Board 
after  a  long  extended  investigation.  The  members  of  this  board  were 
selected  by  the  President  of  the  United  States  because  their  high  scien- 
tific knowledge,  the  eminent  positions  they  occupy,  and  the  complete 
facilities  for  investigation  at  their  command,  were  such  as  to  render  their 
conclusions  respect-impelling  and  final.  The  following  is  a  quotation 
from  the  report : 

"Alum,  as  such,  is  not  present  in  food  when  eaten. " 


Properly  Balanced  Action 

A  study  of  the  keeping  qualities  and  of  the  speed  of  action  has 
resulted  in  the  production  of  baking  powders  containing  a  combination 
of  two  of  these ' '  acids. ' '  The  most  notable  are  those  containing  phosphate 
and  "alum."  The  aim  has  been  to  produce  a  baking  powder  with  a 
correctly  balanced  action,  giving  off  a  proper  amount  of  gas  in  the  cold, 
with  a  sufficiently  large  amount  of  gas  that  will  only  be  given  off  on 
heating  the  mixture  in  the  oven,  and,  at  the  same  time,  a  powder  that  will 
not  easily  spoil.  As  a  result  of  such  consideration  and  extensive  experi- 
ments, baking  powders  have  been  produced  superior  to  any  made  with 
a  single  "acid"  ingredient.  Properly  proportioned  powders,  of  the 
"phosphate-alum"  type,  are  not  only  the  best  in  keeping  quality,  but, 
when  they  contain  sufficient  phosphate,  have  also  the  best  balanced  speed 
of  action,  and  insure  the  housewife  against  the  dangers  either  of  fallen 
biscuits  on  the  one  hand  or  of  biscuits,  which  have  crusted  over  too 
quickly  to  obtain  the  desired  lightness,  on  the  other  hand. 


Cost  of  Baking  Powder 

The  cost  of  any  material  used  for  a  piece  of  work  must  be  figured 
on  the  cost  of  that  material  for  a  single  unit  of  the  work  to  be  done. 

An  example  of  the  difference  in  cost  of  baking  powder  is  the  fol- 
lowing : 

37 


LESSON    No.    2  Domestic    Science 

"A"  sells  baking  powder  at  fifty  cents  per  pound  and  directs  that 
you  use  two  heaping  teaspoonfuls  to  the  quart  of  flour. 

* '  B ' '  sells  baking  powder  at  twenty-five  cents  per  pound,  and  directs 
that  you  use  two  rounded  teaspoonfuls  to  the  quart  of  flour. 

What  does  it  cost  to  leaven  a  quart  of  flour  with  "A V  powder  as 
compared  with  that  of  "B's"? 

Answer — Four  times  as  much. 

Caution:  Never  use  more  baking  powder  than  recommended  by 
the  manufacturer.  By  following  directions  you  will  get  the  best  results. 

A  baking  powder  that  gives  off  nearly  all  of  its  gas  in  the  cold,  as 
does  a  straight  phosphate  or  a  tartaric  acid  and  a  cream  of  tartar  baking 
powder,  will  produce  a  large  dough  biscuit  before  being  placed  in  the 
oven.  The  dough  in  this  case  is  already  much  distended  and  the  gluten 
of  the  flour  will  not  hold  much  more  gas  without  breaking  and  allowing 
the  gas  to  escape.  Practically  all  of  the  gas  has  been  set  free  before  it 
is  placed  in  the  oven.  If  placed  in  an  oven  of  a  low  temperature,  any 
jarring  of  the  floor  or  slamming  of  the  door  of  the  oven  is  likely  to  cause 
a  fallen  cake.  This  danger  applies  especially  to  straight  phosphate  and 
to  cream  of  tartar  and  tartaric  acid  powders. 

Most  of  the  widely  advertised  "pure  cream  of  tartar "  baking 
powders  contain  tartaric  acid. 


Self-Rising  Flour 

Self -rising  flour  is  nothing  more  than  a  mixture  of  flour  and  salt 
with  soda  and  an  "acid"  ingredient,  or  in  other  words,  with  ingredients 
such  as  are  used  in  making  a  baking  powder.  This  mixing  is  almost 
always  done  without  any  chemical  control  of  the  purity  or  strength  cf 
the  ingredients  or  of  the  proportioning  of  the  ingredients.  The  soda  and 
"acid"  are  purchased  of  the  manufacturers  with  a  formula  for  mixing 
them.  The  formula  is  never  changed  no  matter  how  much  the  purity 
or  strength  of  the  ingredients  may  vary.  Such  a  product  subjects  the 
user  thereof  to  every  inconvenience  and  disappointment  as  to  flavor  and 
color  in  the  finished  food,  such  as  would  result  from  the  use  of  the  cheap- 
est baking  powder,  manufactured  without  chemical  control.  Inasmuch 
as  excessive  quantities  of  the  soda  and  acid  are  frequently  added,  the 
housewife  is  also  preparing  food  containing  excessive  amounts  of  residue, 
when  she  uses  self -rising  flour. 

Because  of  the  large  amount  of  water  contained  in  flour,  and  the 
lack  of  protection  from  atmospheric  moisture  through  the  use  of  cloth 
bags  as  containers,  the  keeping  qualities  of  the  self-rising  mixture  are 
seriously  impaired. 

Less  baking  powder  is  required  for  cake  making  than  for  biscuits, 
muffins,  etc., — therefore  self-rising  flour  would  contain  more  baking 
powder  than  should  be  used  in  the  making  of  cakes. 

38 


Domestic    Science  LESSON    No.    2 

Carbohydrates 

Marian's  Bread  Crumb  Griddle  Cakes 

1  cup  milk  1  cup  flour 

1  cup  dry  bread  crumbs  1  or  2  eggs 

2  teaspoons  CALUMET  Baking          1  teaspoon  salt 

Powder  2  teaspoons  sugar 

3  tablespoons  melted  shortening 

Preparation:  DO  NOT  SOAK  THE  BREAD  CRUMBS.  Break 
the  egg  or  eggs  into  a  bowl  or  quart  cup  and  beat,  add  all  of  the  ingredi- 
ents except  the  bread  crumbs,  and  beat  smooth  with  the  egg  beater.  Then 
add  the  bread  and  enough  water  or  more  milk  to  make  of  desired  con- 
sistency. By  the  addition  of  shortening  to  the  batter,  the  greasing  of  the 
griddle  is  avoided,  eliminating  the  offensive  odor  of  burning  grease. 


Dainty  Doughnuts 

1  egg  %  cup  of  sugar 

y2  cup  milk  1%  cups  flour 

1%  teaspoons  CALUMET  Baking  1  tablespoon  butter  or  cooking  oil 
Powder 

Preparation :  Cooking  oil  in  which  to  fry ;  a  wire  basket  with  a  ket- 
tle in  which  it  fits  is  a  great  convenience. 

Sift  the  flour  and  CALUMET  three  times.  Beat  the  eggs  well  and 
add  sugar,  shortening  and  flour  and  mix. 

Add  enough  more  flour  to  make  soft  dough,  only  stiff  enough  to  be 
handled. 

With  the  CALUMET  Baking  Powder  you  will  find  that  the  dough- 
nuts may  all  be  cut  and  placed  on  a  board  or  pans  before  beginning  the 
frying.  This  does  away  with  the  many  steps  between  table  and  range. 


Kindergarten  Ginger  Bread 

4    tablespoons  sugar  4  tablespoons  molasses 

4     tablespoons  shortening  4  tablespoons  milk 

^  teaspoon  soda  1  teaspoon    CALUMET  Baking 

1     teaspoon  ginger  Powder 

1     teaspoon  cinnamon  1  cup  flour 

1    egg 

Preparation :  Break  the  egg  into  a  quart  cup  or  bowl  and  beat  for 
two  minutes  with  a  rotary  egg  beater,  then  add  the  materials,  in  the  order 
named,  and  beat  thoroughly. 

Drop  into  well-greased  gem  pans  or  into  cake  pans.  Bake  fifteen 
minutes  in  moderate  oven. 

These  are  good  either  hot  or  cold. 
This  recipe  makes  about  one  dozen  gems. 

39 

All  measures  level  unless  otherwise  specified. 


LESSON    No.    2 Domestic    Science 

Quick  Breads  Carbohydrates 

Boston  Brown  Bread 

1/3  cup  whole  wheat  or  Graham  %  cup  corn  meal  (yellow) 

flour  1/3  cup  white  flour 

V4  cup  New  Orleans  molasses  ^4  cup  sour  milk 

1  egg  l/2  teaspoon  soda 

%  teaspoon  salt  1  teaspoon  CALUMET  Baking 
i/z  cup  seedless  raisins  may  be  Powder 

added 

Preparation:  Beat  the  egg  and  add  the  molasses,  milk  and  other 
ingredients.  Put  into  well  greased  brown  bread  cans,  cover  each  and 
place  them  in  shallow  pan  with  about  one  and  one-half  inches  of  water. 
Bake  in  moderate  oven  about  one  and  one-half  hours.  This  recipe  will 
make  one  large  loaf,  or  two  smaller  ones. . 

Perfect  Corn  Bread 

(Northern) 

1  cup  corn  meal  (yellow)  %  cup  white  flour 
3/4  cup  milk  1  egg 

2  tablespoons  melted  shortening         1  tablespoon  sugar 

l/2  teaspoon  salt  1%  teaspoons  CALUMET  Baking 

Powder 

Preparation :  Sift  the  dry  ingredients  together.  Beat  the  egg,  stir 
in  the  milk  and  pour  into  the  other  ingredients.  Add  the  melted  shorten- 
ing and  mix  thoroughly  by  cutting  batter  back  and  forth.  Pour  into 
baking  pan,  brush  the  top  with  melted  shortening  and  bake  in  moderate 
oven  twenty-five  minutes. 

This  recipe  will  make  six  large  corn  meal  muffins  or  corn  bread 
sufficient  for  three  or  four  people. 

Waffles 

2  cups  flour  1%  cups  milk 

1  tablespoon  sugar  V2  teaspoon  salt 

1  tablespoon  oil  2  teaspoons    CALUMET    Baking 

2  eggs  Powder 

Preparation:  Separate  the  eggs,  placing  the  whites  in  a  quart 
bowl,  beat  very  stiff  with  rotary  beater,  then  add  the  yolks  and  beat  again. 
Then  add  the  other  materials,  and  mix  well,  using  the  rotary  beater  as 
it  makes  the  batter  smooth.  Cook  in  well-greased  hot  waffle  irons,  allow- 
ing about  a  tablespoonful  to  each  section  of  the  iron. 

Dust  with  powdered  sugar  and  serve  hot 

Colonial  Bread 

(Whole  Wheat) 

2  cups  whole  wheat  flour  1%  cups  sweet  milk 

4%  teaspoons  CALUMET  Baking  1  cup  white  flour 

Powder  1  teaspoon  salt 

%  cup  broken  walnut  or  pecan  2  tablespoons  sugar 
meats 

Preparation :    Sift  the  dry  materials,  add  the  milk  and  mix  with  a 

40 
All  measures  level  unless  otherwise  specified. 


Domestic    Science  LESSON    No.    2 

Carbohydrates 

knife.    Add  the  nut  meats.    Place  in  well-greased  bread  pans.    Let  stand 
fifteen  minutes.    Bake  in  moderate  oven  one  hour. 

When  in  the  oven  about  one-half  hour,  turn  the  pan.  Currants, 
raisins  or  dates  may  be  substituted  for  nut  meats. 

Buttermilk  Biscuit 

2  cups  bread  flour  1  cup  buttermilk 

1  teaspoon  salt  1  teaspoon  CALUMET  Baking 

%  teaspoon  soda  Powder 

3  tablespoons  shortening 

Preparation :  Sift  the  flour  with  the  baking  powder,  soda  and  salt. 
Mix  in  shortening  with  a  fork  or  spatula.  If  the  buttermilk  is  not  very 
sour  use  proportionately  less  soda.  Stir  in  the  milk  and  do  not  touch  the 
dough  with  the  hands  until  turned  onto  the  floured  board.  Roll  it  about 
one-half  inch  thick  and  cut  with  a  medium  size  biscuit  cutter. 

Brush  the  tops  with  melted  shortening  and  bake  in  moderate  oven 
about  twelve  to  fifteen  minutes. 

This  recipe  will  make  twenty-four  small  or  eighteen  medium  biscuits. 

Dainty  Muffins 

3  cups  flour  4  teaspoons   CALUMET   Baking 
1  teaspoon  salt  Powder 

4  tablespoons  melted  shortening  2  tablespoons  sugar 
1  egg  1*6  cups  milk 

Preparation :  Sift  the  dry  materials,  add  the  milk,  into  which  the 
egg  beaten  slightly  is  added,  then  the  melted  shortening.  Mix  thoroughly 
and  quickly,  cutting  the  dough  back  and  forth.  Drop  into  deep  gem  pans. 
Brush  the  tops  with  melted  shortening  and  bake  twenty-five  minutes.  Half 
of  this  recipe  may  be  dropped  as  usual  into  the  gem  pans  and  set  away 
in  a  cool  place  to  bake  the  next  morning  or  for  a  later  meal. 

This  recipe  makes  one  dozen  muffins. 

Raisins  may  be  added  and  in  season  one  cup  of  blueberries  will  add 
greatly  to  the  muffins. 

Bran  Bread 

The  following  recipe  for  a  health  bread  was  prescribed  by  a  physi- 
cian for  a  patient  of  sedentary  habit.  As  a  choice  between  bran  and 
drugs,  the  bran  is  perhaps  the  better  of  the  two. 

3  cups  whole  wheat  flour  1  cup  bran 

3  tablespoons  New  Orleans  Pinch  of  salt 

molasses  1  teaspoon    CALUMET    Baking 

1  teaspoon  soda  Powder 

Buttermilk  to  make  soft  dough 

Preparation :  Stir  all  of  the  ingredients  together.  Bake  about  forty- 
five  minutes  in  a  moderately  hot  oven.  This  is  usually  baked  in  a  Buster 

41 
All  measures  level  unless  otherwise  specified. 


Domestic    Science  LESSON     No.    2 

Carbohydrates 

Brown  tin  or  in  a  tea  or  coffee  can,  that  will  leave  little  of  the  surface 
exposed  to  crust  over. 

I  would  prefer  to  make  this  entirely  of  unsifted  graham  flour,  as 
the  amount  of  bran  would  be  about  the  same. 


Twin  Biscuit 

2  cups  flour  %  cup  milk,  more  or  less 

a  teaspoons  CALUMET  Baking  1  teaspoon  salt 

Powder  4  tablespoons  lard  or  butterine 

Preparation:  Sift  the  flour,  CALUMET  and  salt  three  or  four 
times.  Work  in  the  shortening  with  a  spatula  or  fork.  Then  make  a  soft 
dough  with  the  milk. 

Roll  out  half  an  inch  thick.  Brush  generously  with  some  melted 
shortening.  Fold  over  and  run  the  rolling  pin  over  the  dough  or  pat 
lightly  together.  Cut  out  with  a  fluted  cooky  cutter. 

Brush  tops  with  milk. 

Bake  ten  minutes  in  medium  hot  oven.  These  may  be  prepared 
some  hours  before  baking,  placed  in  the  pans  and  kept  in  cool  place 
until  ready  to  take  places  at  the  table  when  they  may  be  put  into  the 
oven. 

In  this  way  the  biscuit  may  be  served  piping  hot  after  the  first 
course  is  disposed  of. 

Twin  biscuit  are  just  the  thing  for  individual  strawberry  short  cakes, 
also  for  serving  with  chicken  fricassee,  family  style. 


Dutch  Apple  Bread 

(American  Style) 

2  cups  flour  Cinnamon  and  sugar 
1  egg                                                         1  cup  milk 

3  teaspoons  CALUMET  Baking  1  teaspoon  salt 
Powder                                                  2  tablespoons  sugar 

5  tart  apples  1  heaping  tablespoon  butter  or  lard 

Preparation:  Sift  together  all  of  the  dry  ingredients.  Beat  the 
egg  and  add  the  milk.  Work  the  shortening  into  the  flour.  Make  a  soft 
dough  with  the  egg  and  milk. 

Roll  out  one-half  inch  thick  and  put  into  pan.  Brush  the  top  with 
shortening.  Core,  peel  and  slice  the  apples,  cut  slices  into  halves  and 
press  them  overlapping  into  the  top  of  the  dough. 

Sprinkle  with  cinnamon  and  sugar  and  dot  with  butter.  Bake  about 
twenty-five  minutes  in  moderate  oven. 

42 
All  measures  level  unless  otherwise  specified. 


Domestic    Science  LESSON    No.    2 

Carbohydrates 

Strawberry  Shortcake 

2  cups  flour  1  teaspoon  salt 

3  teaspoons  CALUMET  Baking  %  cup  milk  (more  or  less) 

Powder  4  tablespoons  lard  or  butterine 

Preparation:  Sift  the  flour,  CALUMET  and  salt  three  or  four 
times.  Work  in  the  shortening  with  a  spatula  or  fork.  Then  make  a 
soft  dough  with  the  milk. 

Roll  out  half  of  the  dough  about  a  quarter  of  an  inch  thick.  Fit 
it  to  a  large  pie  pan.  Brush  over  the  top  with  melted  shortening.  Roll 
out  the  second  half  the  same  and  place  on  the  first  half. 

Bake  fifteen  minutes  in  moderate  oven. 

Slip  the  shortcake  when  baked  onto  a  large  chop  plate  or  platter. 
With  a  long  knife  turn  the  upper  half  onto  the  pan.  Butter  and  heap 
with  sweetened  fruit,  then  place  upper  half  over  the  fruit  and  sprinkle 
with  powdered  sugar. 

Scotch  Scones 

2  cups  flour  %  cup  dried  currants 

1  cup  sour  cream  or  buttermilk  ^  teaspoon  soda 

1  teaspoon  salt  2  teaspoons  CALUMET  Baking 

2  tablespoons  lard  Powder 

Preparation :  Sift  the  flour,  salt,  soda  and  baking  powder.  Work 
in  the  lard  with  a  fork.  Make  a  soft  dough  with  the  sour  cream  and  add 
the  cleaned  currants. 

Divide  into  four  or  six  parts  and  form  in  large  biscuit  shapes.  Press 
a  knife  handle  each  way  across  each  scone. 

Brush  with  a  mixture  of  egg  yolk  and  water.  Dust  with  powdered 
sugar  and  bake  about  twenty  minutes  in  moderate  oven. 

Maple  Rolls 

2  cups  flour  1  cup  milk 

1  teaspoon  salt  3  tablespoons  shortening 

^  pound  maple  sugar  3  teaspoons  CALUMET  Baking 

Powder 

Preparation :  Sift  the  flour,  baking  powder  and  salt.  Work  in  the 
shortening  with  a  fork  or  spatula  and  make  a  dough  with  the  milk.  Roll 
out  as  square  as  possible  and  sprinkle  with  the  maple  sugar.  Brush  the 
further  end  with  water  and  roll  the  pastry  from  you  in  a  firm  roll.  Cut 
off  in  half -inch  slices,  placed  in  greased  and  floured  pan,  brush  with 
melted  shortening  and  bake  fifteen  minutes  in  moderate  oven. 

To  prevent  the  syrup  formed  by  the  sugar  from  cooking  onto  the 
pan,  the  recipe  for  pastry  may  be  increased  one-third.  Roll  out  one- 
third  of  the  pastry  very  thin  and  cut  rounds  from  it  to  cover  bottom  of 
pan.  Then  place  each  slice  of  the  roll  on  a  round.  This  looks  fussy,  but 
conserves  all  of  the  goodness  as  well  as  time  and  energy  in  cleaning 
baking  pan. 

43 
All  measures  level  unless  otherwise  specified. 


LESSON    No.    2 Domestic    Science 

Carbohydrates 

Calumet  Dumplings 

(To  Steam) 

1  cup  sifted  flour  1  teaspoon  CALUMET  Baking 

%  teaspoon  salt  Powder 

%  cup  sweet  milk 

Preparation :  Sift  the  flour,  salt  and  CALUMET  very  thoroughly. 
Add  the  milk  a  little  at  a  time  to  make  the  dough  the  consistency  of 
biscuit  dough.  These  may  be  steamed  over  hot  water  or  dropped  into 
the  soup  or  stew  as  preferred. 

Take  the  dough  up  on  a  teaspoon  which  has  been  dipped  in  cold 
water. 

Do  not  allow  the  soup  to  boil  rapidly  after  dropping  in  the  dump- 
lings as  the  agitation  of  the  boiling  would  cause  them  to  separate.  Keep 
the  kettle  covered  while  cooking  the  dumplings.  When  cooked  remove 
at  once  to  hot  tureen. 


44 
All  measures  level  unless  otherwise  specified. 


Lesson    Number   Three 


Carbohydrates 

Cakes  and  Their  Process 

The  housewife  who  can  serve  to  her  family  and  guests  dainty  and 
rich  cakes  is  the  envy  of  her  less  fortunate  sisters,  and  perhaps  her  near 
friend  will  exclaim,  "You  always  do  have  such  luck  with  your  cakes. " 

Luck  may  enter  into  the  work  once  in  a  while,  and  sometimes,  too, 
a  clever  guess  may  be  made  as  to  the  materials,  but  guesswork  spells 
failure  more  often  than  success. 

Neither  does  the  art  of  cake  making  consist  in  the  possession  of 
numerous  recipes.  It  depends  upon  certain  fundamental  rules  and  a 
certain  knowledge  of  the  application  of  heat.  Some  people  grasp  these 
things  intuitively,  while  others  have  to  give  more  thought  to  the  subject. 

For  instance,  eggs  and  their  manipulation  are  one  of  the  main 
stumbling  blocks,  although  each  detail  of  cake  making  is  important. 
Eggs  contain  albumen,  which  begins  to  coagulate  at  about  134  degrees 
Fahr.,  while  flour  has  to  be  subjected  to  a  much  greater  heat  in  order 
to  cook  the  starch.  Therefore  it  will  readily  be  understood  that  all  cakes 
must  rise  to  their  full  extent  before  browning  over  the  top  or  applying 
heat  enough  to  cook  the  flour. 

A  quickly  effervescing  baking  powder  is  also  to  be  avoided  in  the 
making  of  cakes.  If  a  quickly  effervescing  baking  powder  is  used,  it 
should  be  held  back  until  the  cake  is  ready  for  the  pan,  when  it  should 
be  beaten  in  thoroughly  and  the  batter  immediately  put  into  the  pan 
for  baking.  More  important  still  is  the  proportion  of  baking  powder. 

Accuracy  in  measurement  of  all  materials  is  absolutely  necessary. 
Every  kitchen  should  be  provided  with  one  or  two  of  the  glass  or  tin 
measuring  cups  and  with  them  this  accuracy  can  be  obtained.  Other 
tools  necessary  for  cake  making  are  the  egg  whip  for  the  white  of 
the  egg  and  a  rotary  beater  for  the  yolks,  a  wooden  spoon  with  slotted 
bowl  for  the  creaming  of  butter  and  sugar  and  mixing.  The  large  size 
ordinary  milk  crock  is  superior  to  any  other  mixing  bowl. 

For  the  baking  of  cakes  the  aluminum  pans  with  the  tubes  are  a 
little  better  than  those  without.  Do  not  grease  the  sides  of  the  cake  pans. 
Grease  the  bottom  and  flour  the  sides  and  bottom.  A  paper  is  necessary 
for  fruit  loaf  cakes  or  for  any  cake  baked  in  a  long  sheet.  Do  not  grease 
either  paper  or  pan,  unless  the  paper  does  not  entirely  cover  the  bottom 
of  the  pan.  Then  grease  the  uncovered  bottom  and  corners. 

Prepare  the  pans  first,  then  prepare  and  measure  all  the  materials 
before  beginning  the  mixing.  The  whites  and  yolks  of  the  eggs  should 
be  beaten  separately  unless  the  recipe  specifically  directs  otherwise.  If 
the  butter  is  cold  and  hard,  warm  the  sugar  slightly  or  add  a  couple  of 
tablespoons  of  hot  water  to  the  sugar.  Never  melt  the  butter.  Cream  the 
butter  and  sugar  thoroughly,  until  white  and  creamy. 

45 


LESSON    No.    3  Domestic    Science 

Carbohydrates 

In  making  measurements,  level  off  the  cup  or  spoon  with  a  knife. 
The  proper  proportion  of  baking  powder  is  one  level  teaspoon  for  each 
level  cup  of  flour.  Cakes  are  never  as  delicious  made  with  bread  flour 
as  with  winter  wheat  or  pastry  flour.  All  cake  recipes  presuppose  that 
winter  wheat  flour  is  to  be  used.  Therefore,  if  bread  flour  is  used,  the 
measurement  must  be  one-fifth  less  as  bread  flour  takes  up  more  moisture, 
or  substitute  for  one-third  of  the  flour  an  equal  amount  of  corn  starch  or 
rice  starch. 

HIGH  ALTITUDES — Almost  all  cake  recipes  are  compounded  for 
low  altitude  and  the  amount  or  proportion  of  flour  depends  on  the  alti- 
tude. For  instance,  a  cake  recipe  calling  for  two  and  one-half  cups  of 
flour  in  ordinary  altitudes  would  in  Butte  or  Denver,  or  any  point 
in  the  mountains,  require  three  cups,  about  one-fifth,  more  flour. 

Do  not  use  butter  for  greasing  the  pans,  as  there  is  the  same  objec- 
tion to  it  as  in  all  other  forms  of  cooking,  it  burns  too  easily.  Use 
vegetable  oil  or  lard. 

Begin  the  baking  of  cakes  in  a  low  oven.  As  soon  as  the  cake  batta- 
lias risen  to  its  full  extent,  increase  the  heat  and  when  well  set  and  lightly 
browned,  reduce  the  heat  if  not  quite  baked. 

The  texture  of  a  cake  containing  many  eggs  may  be  toughened  by 
too  hot  an  oven,  just  the  same  as  a  puff  omelet  is  spoiled  by  over  cooking. 

If  sour  milk  is  used,  neutralize  its  acid  with  the  smallest  bit  of  soda 
and  use  about  half  as  much  baking  powder  as  with  sweet  milk. 

If  fruit  or  nuts  sink  to  the  bottom  of  the  cake,  it  shows  that  the 
batter  is  too  thin. 

An  accurate  unit  of  measure  could  not  be  established  for  unsifted 
flour,  as  its  density  differs.  That  is  why  we  always  say  sift  the  flour 
once  before  measuring.  Then  add  the  baking  powder  and  sift  two  or 
three  times  to  insure  the  perfect  mixing  of  the  two  materials. 

When  cakes  are  properly  mixed,  the  materials  are  in  right  propor- 
tion and  an  efficient  baking  powder  is  used,  there  is  no  danger  of  the 
usual  activity  around  the  house  disturbing  the  cake  or  causing  it  to  fall. 
When  many  egg  whites  are  required  a  few  drops  of  lemon  juice  added 
to  the  whites  when  beaten  foamy  will  be  an  advantage,  as  the  acid  has 
the  property  of  keeping  the  air  cells  intact.  This  is  particularly  desir- 
able in  the  making  of  meringues. 

A  cake  is  ready  to  take  from  the  oven  when  it  will  spring  back  after 
a  slight  pressure  of  the  finger. 

Cakes  baked  in  shallow  or  layer  cake  pans  require  about  one-fifth 
more  flour  than  when  baked  in  loaf  pans.  A  corresponding  proportion  of 
baking  powder  should  also  be  used. 

Before  the  advent  of  baking  powder,  cakes  were  made  without 
leavening  in  some  instances,  such  as  fruit  cakes  and  pound  cakes,  but 
the  habit  of  the  people  is  different  from  that  of  sixty  years  ago ;  we  now 

46 


Domestic    Science LESSON    No.    3 

Carbohydrates 

demand  that  bread  and  cake  mixtures  be  leavened  in  order  that  the 
digestive  process  be  not  taxed  by  the  use  of  heavy  cakes  and  breads. 

It  is  therefore  advisable  to  add  baking  powder  and  soda  to  some  of 
the  old  fashioned  fruit  cake  recipes. 

Use  of  soda  should  be  restricted  to  the  amount  necessary  to  neutral- 
ize the  acid  of  the  milk  or  molasses.  Too  little  carbon  dioxide  would  be 
thus  generated  to  leaven  the  amount  of  flomr  used  for  such  mixtures, 
therefore  it  is  necessary  to  supply  the  carbon  dioxide  in  the  form  of 
baking  powder  in  the  proportion  of  half  a  level  teaspoon  to  each  cup  of 
flour,  when  soda  is  used  with  the  acid  of  molasses  or  sour  milk. 

Adjusting  Oven :  The  tendency  of  many  ovens  is  to  accumulate  too 
great  heat  in  the  upper  part.  It  is  sometimes  necessary  to  place  a 
shallow  pan  or  kettle  cover  on  the  upper  rack  directly  over  the  cake. 


The  appearance  while  baking,  is  a  guide  to  regulating  the  heat. 
The  cake  should  look  raw  and  bubbly  over  the  top  until  just  as  high  as  it 
is  going  to  be,  then  increase  the  heat  slightly.  The  last  ten  minutes  of 
baking,  the  heat  is  usually  decreased. 


*     * 


One  Egg  Cake 

1  egg  12/3  cups  sifted  flour 

*4  cup  butter  %  cup  sugar 

ya  cup  milk  1%  teaspoons  CALUMET  Baking 

3  drops  flavoring  extract  Powder 

Preparation :  Sift  the  flour  once  before  measuring  and  four  times 
after  adding  the  baking  powder. 

Cream  the  butter  and  sugar  until  white  and  fluffy.  Break  the  egg 
without  separating  into  the  creamed  butter  and  sugar  and  beat  well. 

Then  add  the  milk,  flour  and  extract  and  beat  until  smooth.  This 
amount  will  make  two  small  layers,  one  small  loaf  or  one  dozen  drop 
cakes.  Bake  in  moderate  oven  about  thirty  minutes. 

47 
All  measures  level  -unless  otherwise  specified. 


LESSON    No.    3  Domestic    Science 

Carbohydrates 

Snow  Cake 

2  egg  whites  1%  cups  sifted  pastry  flour 
%  cup  butter                                         V2  cup  sugar 

%  cup  milk  iy2  teaspoons  CALUMET  Baking 

3  drops  extract  Powder 

Preparation :  Sift  the  flour  and  baking  powder  four  times.  Cream 
butter  and  sugar.  Beat  the  egg  whites  stiff  and  add  them  to  the  butter 
and  sugar.  Add  the  milk,  flour  and  extract  and  beat  until  smooth. 

This  will  make  two  small  layers  or  one  small  loaf. 

Hot  Water  Sponge  Cake 

1%  cups  flour  y2  cup  hot  water 

1  cup  sugar  3  eggs 

1%  teaspoons  CALUMET  3  drops  flavoring  extract  or  grated 

Baking  Powder  rind  of  orange 

Preparation:  Sift  the  flour  and  baking  powder  four  or  five  times. 
Separate  the  eggs,  beat  the  yolks  until  thick  and  lemon  colored.  Whip 
the  whites  until  stiff,  then  add  the  sugar  and  whip  a  moment  more.  Add 
the  yolks  and  whip  again. 

Sift  in  the  flour,  add  extract. 

Pour  the  hot  water  quickly  around  the  bowl  and  as  quickly  whip 
all  ingredients  together.  Pour  immediately  into  greased  and  floured 
pans. 

May  be  baked  in  layers  and  put  together  with  whipped  cream  or 
fruit  or  berry  meringue. 

This  will  make  one  medium  loaf  or  three  small  layers. 

Fisher  Velvet  Cake 

2  eggs  11/3  cups  flour 
1/3  cup  milk                                           2/3  cup  sugar 

1/3  cup  butter  2  tablespoons  water 

11/3  teaspoons  CALUMET  Bak-      3  drops  lemon  extract 
ing  Powder  3  drops  vanilla  extract 

Preparation:  Sift  the  flour  once  before  measuring.  Measure  into 
the  sifter,  add  CALUMET  and  sift  three  times;  cream  the  butter  and 
sugar  until  frothy;  beat  the  egg  yolks  until  thick  and  lemon  colored, 
then  beat  them  well  into  the  creamed  butter  and  sugar ;  whip  the  whites 
of  the  eggs  until  stiff,  then  whip  into  the  mixture ;  pour  in  the  milk  and 
water,  sift  in  flour,  add  the  extract  and  beat  all  until  smooth. 

Bake  in  small  loaf  pan  forty-five  minutes,  allowing  the  mixture  to 
rise  as  high  as  it  will  before  browning  over  the  top. 

If  baked  in  shallow  pan  or  in  layer  pans,  one-third  cup  of  flour 
should  be  added. 

48 
All  measures  level  unless  otherwise  specified. 


Domestic    Science LESSON    No.    3 

Carbohydrates 

Bride's  Cake 

(White  Delicate  Cake) 

Whites  of  6  eggs  1%  cups  sugar 

3  cups  flour  y8  cup  butter 

%  cup  milk  y2     teaspoon  extract 

3  teaspoons  CALUMET  Baking 
Powder 

Preparation :  First  prepare  the  pan  by  greasing  the  bottom  and  flour- 
ing. Measure  the  flour  which  has  been  sifted  once,  then  add  the  baking 
powder  and  sift  four  times. 

Cream  the  butter  and  sugar,  beat  the  whites  of  the  eggs  until  very 
stiff.  Add  the  beaten  eggs  to  the  creamed  butter  and  sugar  and  mix 
lightly,  then  add  milk,  flour  and  extract  and  beat  vigorously. 

Bake  in  moderate  oven,  not  less  than  forty-five  minutes. 


Devil's  Food 

For  custard —  For  cake-— 

2  teaspoons  cinnamon  2%  cups  sifted  flour 

2  teaspoons  cloves  %  cup  milk 

1  teaspoon  mace  2%  teaspoons  CALUMET  Baking 
6  tablespoons  sugar  Powder 

2  teaspoons  allspice  4  eggs 

1  teaspoon  nutmeg  1}4  cups  sugar,  granulated 

2  squares  chocolate  2/3  cup  butter 
6  tablespoons  milk 

Preparation:  To  make  the  custard  put  the  broken  chocolate  into 
a  small  bowl  over  hot  water,  add  the  sugar,  spices  and  milk.  Stir  until 
smooth  when  set  aside  to  cool  while  mixing  the  cake. 

Sift  the  flour  once  before  measuring.  Measure  into  the  sifter,  add 
the  CALUMET  and  sift  three  times.  Cream  the  butter  and  sugar  until 
frothy.  Beat  the  yolks  of  the  eggs  until  thick  and  lemon  colored,  then 
beat  into  the  creamed  butter  and  sugar.  Whip  the  egg  whites  stiff  and 
add  lightly  to  the  mixture,  pour  in  the  milk,  sift  in  the  flour  and  mix 
until  smooth.  Then  beat  the  custard  into  the  batter  until  thoroughly 
mixed. 

This  cake  baked  in  a  loaf  pan  must  bake  about  forty  to  forty-five 
minutes  and  heat  must  be  regulated  so  that  cake  will  rise  as  high  as  it 
will  before  browning  over  the  top. 

Baked  in  layer  pans  it  requires  one-half  cup  more  of  flour  and 
one-half  level  teaspoon  of  CALUMET.  When  baked  this  cake  is  very 
smooth  and  rich.  If  baked  in  layers  and  put  together  with  meringue 
icing  in  which  chopped  nuts,  raisins  and  figs  are  mixqd  it  is  an  exceed- 
ingly rich  cake. 

49 
All  measures  level,  unless  otherwise  specified. 


LESSON    No.    3 Domestic    Science 

Carbohydrates 

Eggless  Cookies 

1%  cups  sugar  %  cup  lard  or  butter 

1%  cups  buttermilk  4  cups  flour 

%  teaspoon  soda  2  teaspoons  CALUMET  Baking 

Pinch  of  salt  if  lard  is  used  Powder 

Preparation:  Sift  the  flour,  baking  powder  and  soda  three  times. 
Work  in  the  lard  as  for  biscuit,  add  the  sugar  and  then  the  buttermilk. 
A  little  more  flour  may  be  required  to  make  dough  that  will  roll. 

These  cookies  may  be  flavored  with  spices  or  extract  if  desired  or 
finished  with  a  raisin  or  nut.  This  recipe  makes  about  five  dozen  cookies. 

English  Rocks 

2  cups  flour  1  cup  currants 

%  cup  sugar  6  tablespoons  shortening 

2  teaspoons  CALUMET  Baking          Pinch  of  salt 

Powder  3  eggs 

Preparation:  Sift  the  flour  and  CALUMET  four  times.  Work  in 
the  shortening  as  for  biscuit.  Add  the  sugar  and  then  the  well-beaten 
eggs.  Add  currants  last. 

Lift  rough  lumps  of  dough  with  a  fork  onto  well-greased  pans.  They 
should  look  rough  as  possible.  Bake  twenty  minutes  in  moderate  oven. 

Plain  Icing 

This  is  the  simplest  form  of  icing  and  is  made  by  beating  up  very 
thoroughly  confectioners'  sugar  dissolved  with  hot  water  or  hot  milk. 
Allowing  it  to  stand  an  hour  before  spreading  it,  improves  the  flavor. 

Orange  Icing 

1  egg  white  %  orange  juice  and  rind  2%  cups  confectioners'  sugar 

Preparation:  Break  the  white  of  an  egg  into  a  bowl,  sift  in  the 
sugar;  grate  only  the  extreme  yellow  of  the  orange  rind  and  squeeze  in 
the  juice  and  beat  all  together  until  thick  enough  to  spread. 

Meringue  Icing 

%  cup  water  2  tablespoons  granulated  sugar 

1%  cups  granulated  sugar  %  teaspoon  CALUMET  Baking 

3  egg  whites  Powder 

Preparation:  Make  a  syrup  of  the  first  portion  of  sugar  and  the 
water.  Cook  until  it  will  form  a  crystal  rope  that  will  crack  when 
dropped  from  a  spoon  into  ice  water. 

Whip  two  egg  whites  until  stiff,  then  whip  in  the  2  tablespoons  of 
sugar  and  immediately  whip  in  the  CALUMET  Baking  Powder. 

When  the  syrup  is  ready  pour  slowly  over  the  meringue,  whipping 
up  lightly.  When  stiff  and  cooling  drop  in  the  extra  unbeaten  white 
and  continue  beating  till  right  consistency  to  spread. 

If  this  icing  is  made  on  a  bright  sunny  day  all  of  the  extra  egg  white 
will  be  required,  but  in  damp  heavy  weather  about  half  only  may  be 
required.  This  is  sufficient  for  two  large  cakes. 

50 
All  measures  level  unless  otherwise  specified. 


Lesson    Number   Four 


Carbohydrates 

Yeast  Breads 

YEAST,  Explanatory: 

In  the  development  of  yeast  SUGAR  is  the  SPUR,  SALT  the 
BRIDLE. 

Necessary  conditions  for  the  propagation  of  the  yeast  germ  are 
warmth  and  moisture — product  is  CO2+C2H60,  carbon  dioxid  and 
alcohol. 

The  yeast  plant  thrives  on  sugar  and  converted  starch  which  is  in  the 
flour.  As  it  developes  the  process  produces  carbon  dioxid  gas,  alcohol  and 
a  lactic  acid — later  on  another  change  produces  acetic  fermentation  due 
to  bacteria  and  known  as  souring.  A  tiny  bit  of  soda  may  be  used  to 
overcome  this  tendency.  But  the  formation  of  acetic  acid  must  be  re- 
garded as  an  accident  due  to  carelessness.  However,  the  tiny  bit  of  soda 
will  do  no  harm. 

Diseases  of  Bread.  Care  must  be  taken  to  insure  against  the  devel- 
opment of  foreign  bacteria  and  moulds  by  a  sanitary  cleanliness  of  ves- 
sels and  coverings  with  which  doughs  are  surrounded.  The  conditions 
which  will  spoil  jellies  and  preserves  and  cause  them  to  mold  will  pro- 
duce dangerous  conditions  in  breads  and  flours.  Such  conditions  are 
induced  by  dark  and  damp  storage  places. 

When  once  the  bread  utensils  are  infected  only  a  thorough  over- 
hauling will  eradicate  the  fungus. 

The  common  disease  from  fungus  growth  develops  first  in  the  center 
of  the  loaf.  The  growth  permeating  the  entire  loaf,  causing  a  stringy, 
pasty  condition. 

COMPRESSED  YEAST  is  skimmed  from  fermented  rye  and 
pressed.  Each  cake  of  compressed  yeast  is  estimated  to  contain  fifty 
billion  yeast  cells.  Compressed  yeast  is  frequently  adulterated  by  the 
addition  of  starch  or  flour. 

Present  day  conditions  make  it  unnecessary  for  the  housewife  to 
use  home-made  yeast  as  the  compressed  yeast  is  as  rapid  as  the  best  home- 
made soft  yeast,  and  far  more  dependable. 

The  dry  yeasts  found  in  the  market  are  scientifically  prepared  and 
as  economical  as  those  made  at  home. 

One  of  the  frequent  faults  in  bread  making  is  the  use  of  too  much 
yeast. 

In  making  rolls,  rusks  or  buns  in  which  eggs  and  shortening  are 
used,  start  the  dough  with  a  sponge. 

The  grain  will  be  finer  and  the  bread  whiter  if  well  kneaded,  due 
to  the  aeration  or  bringing  in  of  oxygen  to  the  dough.  The  sponge  or 
dough  should  be  set  away  in  a  warm  (75  degrees  Fahr.)  moist  place 
until  leavened  to  double  its  bulk. 

In  the  absence  of  the  proof-box  as  used  by  bakers  for  bread  raising, 
a  good  substitute  may  be  had  in  the  oven  of  the  gas  range  by  placing 

51 


LESSON    No.    4 Domestic    Science 

Carlohnjdrates 

a  dish  of  hot  water  under  the  lower  shelf  or  rack  of  the  oven ;  the  oven 
is  not  to  be  heated  or  lighted.  A  cupboard  is  very  easily  arranged  with 
open  or  slatted  shelves  for  this  purpose  where  no  gas  range  is  in  use. 

A  great  many  housewives  now  make  use  of  the  fireless  cookers  for 
setting  the  sponge  and  dough  to  rise,  but  for  pans  of  bread  or  rolls  there 
is  nothing  quite  equal  to  the  proofing  cupboard,  as  it  insures  against 
drafts  and  does  away  with  the  covering  of  the  pans. 

A  large  crock  or  jar  is  to  be  preferred  for  the  setting  of  sponges 
or  doughs  as  the  stoneware  is  not  susceptible  to  varying  temperature. 

If  fresh  mashed  potatoes  are  not  at  hand  or  convenient,  one-half 
cup  flour,  scalded,  may  be  used.  In  either  case  the  cooked  starch  supplies 
the  proper  food  and  conditions  to  promote  the  rapid  development  of 
the  yeast  plant. 

Make  this  the  basis  of  all  yeast  doughs,  whether  recipes  call  for  it 
or  not.  Less  yeast  is  required  and  a  much  better  bread  or  roll  is  the 
result. 

Knead  yeast  dough  until  it  is  full  of  small  bubbles,  discernible  by 
blisters  over  the  surface  of  the  dough. 

Set  to  rise  in  warm  steamy  atmosphere  until  doubled  in  bulk.  Roll 
dough  should  not  be  mixed  as  stiff  as  bread  dough. 

Sponges  must  not  be  allowed  to  stand  too  long. 

The  sponge  is  ready  to  mix  when  bubbles  gather  on  the  surface  and 
break  occasionally. 


White  Bread 

(With  Compressed  Yeast) 

3  quarts  flour  (warmed  and  Pinch  of  soda 

sifted)  1  pint  milk 

1  pint  boiling  water  1  cake  yeast  dissolved  in  %  cup 

1  tablespoon  salt  water 

1  heaping  tablespoon  lard  or  but-  2  tablespoons  sugar 

terine 

Preparation:  Pour  the  water  into  the  milk  and  add  the  sugar 
and  one-third  of  the  flour.  By  the  time  the  flour  is  well  beaten  in 
the  temperature  will  be  right  for  the  dissolved  yeast.  Add  it  and 
beat  well,  set  in  warm  place  for  half  an  hour,  then  add  the  remainder 
of  the  flour  with  the  soda,  shortening  and  salt.  Knead  stiff  and  set  away 
till  doubled  in  bulk. 

It  may  be  kneaded  once  more  before  forming  into  loaves.  There 
is  a  little  more  satisfaction  in  individual  loaves  rather  than  in  several 
loaves  baked  in  one  pan. 

This  recipe  makes  four  or  five  loaves. 

If  one  cup  of  flour  is  scalded  and  added  to  the  sponge  the  bread 

will  be  ready  for  the  oven  in  less  time.    Mashed  potato  has  the  same  effect. 

• 

52 


Domestic    Science LESSON    No.    4 

Carbohydrates 

Roll  Dough 

2V2  cups  water  or  milk,  or  both  6  cups  flour 

%  cup  sugar  y2  cup   shortening 

2  eggs  1  cake  yeast 

1  tablespoon  salt  2  mashed  potatoes  or  %  cup  flour 

scalded 

Preparation :  First  make  a  sponge  with  the  potatoes  or  scalded  flour 
and  the  sugar,  dissolved  yeast  and  enough  of  the  flour  to  make  a  stiff 
batter.  If  compressed  yeast  is  used  the  sponge  will  be  ready  in  half  an 
hour. 

Add  to  the  sponge  the  egg  whites  and  one  yolk  well  beaten,  to- 
gether with  the  melted  shortening,  salt  and  the  balance  of  the  flour. 
Knead  well  about  five  minutes,  return  to  bowl,  brush  top  with  shorten- 
ing, cover  and  set  in  warm,  steamy  place  until  double  in  bulk. 

The  dough  may  be  worked  down  again  without  taking  from  bowl, 
or  it  may  then  be  made  into  desired  form. 

The  extra  egg  yolk  is  reserved  to  mix  with  one-quarter  cup  of  water 
or  milk  to  brush  the  tops  of  the  rolls  before  putting  them  in  the  baking 
oven. 

Of  flour  not  rich  in  gluten  more  than  six  cups  may  be  required  but 
care  must  be  taken  to  have  the  roll  dough  softer  than  for  bread. 

Shamrocks 

Use  recipe  and  method  for  roll  dough  as  given  above.  Mold  into 
balls  of  dough  slightly  larger  than  walnuts,  allowing  three  of  these  to 
each  well-greased  gem  pan. 

Brush  the  palms  with  melted  shortening  and  deftly  roll  each  ball 
of  dough  between  the  palms,  dropping  into  the  gem  pans.  Let  them 
rise  in  warm  steamy  place,  and  before  putting  in  the  oven  brush  with  a 
mixture  of  egg  yolk  and  water.  Bake  in  moderate  oven  twenty  minutes. 

Upon  taking  from  the  oven  brush  with  melted  shortening, 

Apfel-Kuchen 

(Apple  Coffee  Bread) 
For  Apfel-Kuchen  use  recipe  and  method  for  roll  dough. 

Roll  the  dough  about  one-half  inch  thick,  place  in  pans,  brush 
plentifully  with  butter  and  sprinkle  with  sugar.  Core,  peel  ard  cut 
into  slices  apples  that  are  easily  cooked  tender.  Cut  the  slices  in  halves 
and  lay  them  closely  overlapping  over  the  dough.  Sprinkle  again  with 
sugar  and  cinnamon. 

When  light,  bake  in  moderate  oven. 
If  soft  winter  wheat  flour  is  used  more  will  be  required. 

53 


LESSON    No,    4 Domestic    Science 

Carbohydrates 

Norwegian  Rye  Bread 

1  cake  yeast  2  cups  rye  flour 

2  cups  Graham  flour  1  cup  molasses 

1  tablespoon  sugar  1  tablespoon  salt 

3  medium  boiled  and  mashed  po- 
tatoes 

Preparation:  Sift  the  flours,  salt  and  sugar  together.  Pour  and 
beat  in  well  as  much  hot  water  as  the  flour  will  take  up,  making  a  stiff  bat- 
ter. Add  the  mashed  potatoes  and  molasses;  when  this  is  luke  warm 
add  the  softened  yeast.  Let  stand  over  night. 

In  the  morning  add  one  cup  of  milk  or  water  and  enough  white  flour 
to  make  it  right  consistency. 

Let  stand  till  double  in  bulk.  Shape  into  loaves ;  let  rise  and  then 
bake  in  moderate  oven  one  and  a  quarter  hours. 

Salt-Rising  Bread 

Explanatory :  The  leavening  for  salt-rising  bread  is  established  by 
a  process  of  fermentation  which  is  set  up  in  the  flour  and  water  or  flour 
and  milk.  Bacteria  plays  an  important  part  in  this  process,  and  the 
yeast  plants  of  the  air  or  wild  yeast  find  the  batter  a  good  medium  for 
development. 

It  has  been  established,  too,  that  in  a  surgically  clean  room  it  is 
almost  impossible  to  produce  the  necessary  ferment.  The  same  batter 
placed  in  a  room  far  from  clean  will  foam  up  in  a  short  time. 

Salt-rising  bread  requires  more  heat  while  in  the  process  of  fermen- 
tation and  a  much  longer  time  to  bake  than  yeast  breads. 

Method :  Stir  two  tablespoons  of  corn  meal  into  a  half  pint  of  water 
that  has  been  heated  to  130  degrees  Fahr.  Add  one-half  teaspoon  of  salt 
and  mix  well.  Make  this  in  a  tall  pitcher ;  cover  with  a  dish  and  surround 
with  water  at  about  160  degrees  Fahr.  Keep  over  night  in  a  warm  place. 

Then  warm  one  quart  of  milk  and  to  it  add  one  teaspoon  of  salt  and 
sufficient  warm  flour  to  make  a  heavy  batter.  Add  the  emptyings  and 
beat  five  minutes.  Cover  and  stand  in  a  warm  place  for  about  two 
hours.  Then  add  flour  to  make  a  very  soft  dough.  Knead  till  smooth 
and  elastic.  Divide  into  four  loaves.  Place  each  in  individual  loaf  pan ; 
cover  with  a  towel ;  keep  in  warm  place.  When  light  bake  one  hour  in 
moderate  oven. 


54 


Lesson   Number   Five 


Proteins 

Milk 

Milk  contains  all  of  the  food  principles  but  they  are  not  in  the  right 
proportion  to  make  it  a  perfect  food  for  an  adult. 

Skim  milk  is  whole  milk  from  which  the  fat  has  been  removed.  It 
may  usually  be  bought  for  half  the  price  of  whole  milk. 

Buttermilk  is  the  milk  left  after  the  butter  fat  has  been  removed 
from  the  cream  by  churning.  Commercial  buttermilk  is  made  by  adding 
certain  lactic  acid  bacteria  to  whole  or  skimmed  milk. 

Certified  milk  is  milk  which  is  certified  to  be  pure,  clean  milk,  to 
contain  comparatively  few  bacteria  and  none  of  these  to  be  disease  pro- 
ducing. Certified  milk  sells  for  about  twice  as  much  as  ordinary  milk. 

Pasteurized  milk  is  milk  heated  in  a  sterile  container  to  165  degrees 
Fahr.  for  15  minutes  or  to  a  little  lower  temperature  for  a  longer  time. 

Scalded  milk  is  milk  heated  in  a  double  boiler  until  bubbles  appear 
around  the  edge,  about  185  degrees  Fahr. 

Eggs 

Eggs  are  a  protein  food.  Usually  they  are  easily  and  thoroughly 
digested.  For  this  reason  eggs  are  often  prescribed  for  those  who  need 
nourishing  foods. 

Eggs  lack  carbohydrate,  so  we  eat  them  with  toast,  rice  or  potatoes. 
They  are  rich  in  mineral  salts. 

Eggs  are  much  more  easily  digested  when  cooked  at  a  low  temper- 
ature, 160  to  180  degrees  Fahr. 

Keep  eggs  in  a  cool,  dry  place.  The  shell  is  very  porous  and  water 
evaporates  through  it  easily;  air  rushes  in  to  take  its  place  and  causes 
decomposition  of  the  egg. 

On  account  of  its  lack  of  flavor,  a  raw  egg  does  not  cause  the  diges- 
tive juices  to  flow  and  is  not  very  easily  digested. 

A  soft  cooked  egg  digests  very  quickly. 

A  medium  cooked  egg  is  harder  to  digest  than  a  raw,  soft  cooked  or 
hard  cooked  egg.  A  hard  cooked  egg,  when  cooked  at  a  proper  tempera- 
ture, is  mealy  and  about  as  easily  digested  as  a  soft  cooked  egg. 

Boiled  Eggs 

Method  No.  1 :  Place  eggs  in  a  quantity  of  cold  water ;  put  over  the 
fire  and  allow  to  come  to  a  boil.  If  soft  egg  is  desired,  remove  at  once. 
If  the  white  is  desired  well  cooked,  with  yolk  soft,  allow  to  stand  in 
boiling  water  one-half  minute. 

55 


LESSON    No.    5  Domestic    Science 

Proteins. 

Method  No.  2:  Place  eggs  in  rapidly  boiling  water,  two  quarts  at 
least;  remove  from  fire  and  allow  eggs  to  remain  uncovered  from  eight 
to  ten  minutes,  time  depending  on  how  much  cooking  is  desired. 

Method  No.  3:  Place  eggs  in  rapidly  boiling  water,  allowing  to 
continue  boiling.  For  soft  cooked  eggs  remove  promptly  at  three  and  a 
half  minutes. 

The  four-minute  egg  insures  no  uncooked  white  around  the  yolk. 

This  method,  however,  is  the  least  desirable.  If  eggs  are  overlooked 
for  a  moment  too  long,  drop  them  into  cold  running  water  and  the 
cooking  will  be  arrested. 

Explanatory:  The  albumen  of  egg  coagulates  or  cooks  at  130  de- 
grees Fahr.  Water  boils  at  212  degrees  Fahr. ;  hence  eggs  cooked  too 
rapidly  or  exposed  to  too  great  heat  are  rendered  tough  and  indigestible. 

BUTTERMILK  is  of  about  the  same  food  value  as  milk  and  has 
important  dietetic  qualities,  containing  lactic  acid.  Buttermilk  can  be 
retained  and  digested  by  invalids  or  persons  suffering  from  stomach 
trouble  when  fresh  milk  is  rejected,  as  fresh  milk  will  form  a  curd  or 
cheese  in  the  stomach  when  taken  down  in  quantities.  To  avoid  dis- 
tress and  receive  most  benefit  as  a  food,  milk  should  be  taken  by  the 
spoon.  Physicians  who  make  a  specialty  of  children's  dietary  sometimes 
prescribe  a  modified  buttermilk  to  the  exclusion  of  fresh  milk. 

For  Infant  Feeding:  Explanatory:  The  use  of  buttermilk  pur- 
chased from  dairies  seems  distasteful  to  many  where  certified  regulations 
are  not  in  operation,  and  there  are  occasions  when  it  is  impossible  to 
secure  any  supply  of  buttermilk.  To  provide  against  such  contingency, 
lacto  tablets  can  be  purchased  at  the  druggist's  with  instructions  for  con- 
verting sweet  skim  milk  into  buttermilk.  For  infant  feeding  it  is  desir- 
able to  eliminate  the  butter-fat. 

The  source  of  buttermilk  does  not  alter  the  necessity  for  churning 
it  in  a  small  churn,  as  the  casein  must  be  broken  or  separated.  In  the 
absence  of  the  churn  a  good  rotary  egg  beater  may  be  used.  It  is  best 
to  get  a  small  churn  and  churn  the  milk  soured  at  home,  as  in  that  way 
you  are  sure  of  its  freshness  and  cleanliness. 

Method :     The  first  formula  or  basis  is : 

1  tablespoon  flour  put  in  oven  until  it  is  a  golden  brown,  which 
turns  the  starch  to  dextrin. 

1  tablespoon  granulated  sugar. 

1  quart  buttermilk. 

PASTEURIZATION: 

Cook  the  buttermilk  directly  over  the  fire,  stirring  constantly  to  pre- 
vent it  curdling.  Make  a  paste  of  the  browned  flour  and  sugar  and  stir 
into  the  hot  buttermilk  and  boil  from  five  to  ten  minutes,  still  stirring. 

Fried  Eggs 

For  two  eggs  select  a  skillet  not  larger  than  a  tea  saucer. 
Heat  the  skillet  and  place  drippings  or  butter  in  it. 

56 


Domestic    Science LESSON    No.    5 

Proteins 

Break  the  eggs  into  a  saucer  and  slip  into  the  skillet.  Season  with 
salt  and  pepper  and  cover.  Do  not  have  too  much  heat  under  the 
skillet. 

Poached  Eggs 

Have  water  in  a  skillet  salted  and  heated  to  JUST  coiling  point.  Break 
the  eggs  into  a  dish  and  then  slip  them  into  the  water,  moving  the 
pan  where  the  water  will  remain  hot  but  not  boil.  This  method  will 
produce  an  egg  of  jelly-like  consistency. 

A  muffin  ring  may  first  be  placed  in  the  water,  one  for  each  egg,  or 
the  aluminum  egg  poachers  may  be  used.  They  are  very  convenient 
and  practical. 

Puff  Omelet 

4  eggs  1    tablespoon    butter    or    oleomar- 

4  tablespoons  warm  water  garine 

Salt  and  pepper  to  season  Skillet  eight  or  nine  inches  in 

diameter  for  this  quantity 

Preparation:  Separate  the  eggs.  Beat  the  yolks  until  stiff  and 
lemon  colored. 

Whip  the  white  very  stiff.  Add  seasoning  and  water  to  the  yolks. 
Add  the  whites  and  pour  into  the  pan  in  which  the  tablespoon  of  butter 
has  been  melted. 

Place  pan  over  the  fire  until  well  set  around  the  edges.  Then  remove 
to  oven  or  place  under  broiler  until  top  is  dry  and  center  cooked.  This 
takes  but  a  few  minutes,  and  care  must  be  taken  not  to  overcook,  as  too 
much  heat  will  cause  the  omelet  to  shrink. 

Holding  pan  in  the  left  hand,  fold  over  away  from  the  handle  of 
the  pan  and  turn  onto  a  warm  platter.  Sprinkle  with  parsley  and  serve. 

Custard  (Cooking  School) 

2  cups  milk  4  tablespoons  sugar 

1  tablespoon  flour  3  egg  yolks 
Nutmeg  2  egg  whites 

2  teaspoons  sugar  2  tablespoons  cold  water 

Preparation:  Place  the  milk  in  double  boiler.  Mix  the  flour  and 
sugar.  Separate  eggs;  beat  the  yolks  with  two  tablespoons  cold  water. 

Add  the  mixed  flour  and  sugar  to  the  hot  milk ;  allow  to  cook  a  few 
moments,  then  add  the  egg  yolks. 

If  flavoring  is  desired,  add  a  few  drops. 

As  soon  as  the  custard  coats  the  spoon  it  is  time  to  remove  it  from 
the  hot  water. 

When  ready  to  serve  the  custard,  beat  the  whites  of  the  eggs  stiff, 
add  the  two  teaspoons  of  sugar.  Prepare  a  dish  of  water  which  is  hot 
enough  to  give  off  steam  but  not  boiling  rapidly.  Drop  spoonfuls  of 
the  meringue  into  this  water;  when  glossed  over  and  cooked  take  up 

57 


LESSON    No.    5 


Domestic    Science 


each  meringue  and  place  on  top  of  the  custard  and  sprinkle  with  nut- 
meg. Be  careful  that  the  meringues  are  not  overcooked  or  they  will 
coagulate  and  fall. 

Baked  Custard,  Country  Style 


2  cups  milk 

3  eggs 


5  tablespoons  sugar 
Grating  of  nutmeg 


Preparation :  Heat  the  milk.  Beat  the  eggs  and  add  the  sugar  with 
2  tablespoons  cold  water.  Stir  rapidly  into  the  heated  milk. 

Turn  into  custard  cups  and  sprinkle  with  nutmeg.  Place  these  cups 
in  a  dish  surrounded  with  an  inch  and  a  half  of  water  and  put  into 
moderate  oven  until  well  set. 

-/Oft- 


Screened  Bneskfest  Porch 


Planned 
and  Executed 

by 
Marian  Cole  Fisher 

for 
Women's  Federation 

Minnesota  State  Fair 
1913 


Lesson    Number   Six 


Proteins 


Cheese 


Cheese  has  nearly  double  the  amount  of  protein  (muscle  builder), 
weight  for  weight,  that  beef  has  and  should  be  placed  in  the  regular 
dietary  as  a  staple  rather  than  as  an  auxiliary  food. 

SKIM  MILK  CHEESE  is  about  1/3  protein,  1/3  fat  and  1/3  water. 

RICH  CREAM  CHEESE  has  a  larger  percent  of  both  fat  and  pro- 
tein than  steak,  eggs,  milk  or  bread. 


The  harder  breads  and  crackers  are  recommended  as  proper  com- 
plement to  induce  mastication. 

Cheese  dishes  require  the  green  vegetable  with  rice,  potatoes  or 
Italian  paste  to  balance  the  meal,  with  fruits  as  a  dessert. 


Cottage  Cheese 

(Schmierkase) 

Pour  as  much  boiling  water  into  the  thick  sour  milk  as  you  have  milk, 
stirring  as  it  is  poured.  Let  it  stand  five  minutes,  then  pour  into  a  drain 
bag.  If  only  a  small  quantity  is  being  made,  put  a  square  of  cheese  cloth 
into  a  strainer  and  pour  in  the  curds  and  whey.  When  drained,  gather 
up  the  edges  of  the  cheese  cloth,  tie  with  a  cord  and  allow  to  hang  over 
night. 

Kase  Kuchen 

(Cheese  Pie) 

3  eggs  1  heaping    teaspoon    flour,    or 

Grated  rind  and  juice  of  1  bread  crumbs 

lemon  2  cups  cheese 

1  cup  sugar 

Preparation :  Mix  the  sugar  and  flour,  reserve  two  egg  whites,  beat 
up  the  remaining  egg  white  and  the  yolks,  then  put  all  of  the 
materials  together  into  the  double  cooker.  This  can  be  turned  into  the 
uncooked  pastry  shell  and  baked  until  the  pastry  is  cooked  and  the  filling 
set.  The  reserved  whites  of  the  eggs  may  be  beaten  with  two  tablespoons 
sugar  and  used  as  a  meringue. 


59 


LESSON    No.    6 Domestic    Science 

Proteins 

Welsh  Rarebit,  with  Ale  and  Wine 

%  pound  of  good  cream  cheese  *4  loaf  white  bread 

1  cup  of  ale  Vz  cup  of  port  wine 

Salt,  paprika  and  mustard  Rounds  of  toast 
to  taste 

Preparation:     Put  the  cheese  in  the  upper  part  of  chafing  dish, 
over  the  hot  water  pan. 

When  melted  add  the  bread,  which  has  been  crumbed,  then  add  the 
ale  and  then  the  wine. 

Season  with  the  salt,  paprika  and  mustard. 
Serve  on  rounds  of  toasted  bread. 


Welsh  Rarebit,  with  Beer 

l/2  pound  cream   cheese  %  loaf  bread,  crumbed 

1  pint  beer  %  teaspoon  mustard 

1  teaspoon  salt  2  teaspoons  butter 

Preparation:  Place  butter  in  the  upper  part  of  chafing  dish  or 
rice  boiler.  Break  the  cheese  into  the  vessel,  then  pour  in  the  beer.  When 
quite  warm  add  the  bread  crumbs  and  seasoning.  When  all  combined 
and  heated  through,  serve  on  slices  of  bread  which  have  been  toasted  on 
one  side. 

"Bunny" 

2  eggs     ,  2/3  cup  tomatoes 

1/3  cup  milk  1  cup  chopped  cheese 

1  tablespoon  butter  2  tablespoons  flour 

%  teaspoon  mustard  y2  teaspoon  salt 

Preparation  :  Beat  the  eggs  and  add  to  the  milk.  Heat  the  butter 
and  blend  with  flour.  Add  the  milk.  When  cooked  creamy  add  the 
tomatoes.  Then  add  the  cheese  with  seasonings. 

Serve  as  soon  as  cheese  is  melted,  on  bread  toasted  on  one  side. 


Toasted  Cheese 

Take  a  shallow  stone  pie  plate  or  an  old  ironstone  china  plate. 
Spread  over  the  plate  thin  slices  of  cream  cheese.  Sprinkle  with  salt 
and  paprika,  if  desired. 

Place  under  broiler  fire  and  allow  to  toast  without  turning. 
Serve  hot  on  toasted  bread. 

The  cheese  prepared  this  way  makes  a  delicious  and  hearty  sand- 
wich. 

60 


Lesson   Number   Seven 


Proteins 

Fish 

Fish  belongs  to  the  group  of  foods  rich  in  protein  or  nitrogeneous 
matter. 

The  muscle  building  matter  in  fish,  such  as  white  fish,  cod,  haddock 
and  halibut,  is  about  the  same  as  in  beef  or  mutton.  Phosphates  are  more 
abundant  in  fish  than  in  meats ;  there  is  also  much  more  waste  and  the 
edible  portion  contains  more  water.  Dark  fleshed  fish,  as  salmon,  catfish, 
sturgeon  and  tuna,  have  the  fat  distributed  through  the  body,  and  while 
more  difficult  of  digestion,  furnish  more  food  value  than  the  white  fleshed 
fish — cod,  haddock,  etc. 

HOW  TO  SELECT  FISH :  Fish  to  be  eatable  must  be  fresh  from 
the  water  or  handled  carefully  in  cold  storage.  Stale  fish  is  a  dangerous 
food.  Fresh  fish  have  bright  scales  and  eyes,  with  gills  that  are  pink. 
The  flesh  must  be  firm  and  free  from  unpleasant  odor. 

Beware  of  the  fish  markets  where  channel  cat  and  horned  pout  are 
to  be  found  skinned,  soaking  in  water  and  ice.  To  use  a  simile — how 
much  egg  albumen  would  you  have  remaining  were  you  to  break  an  egg 
into  a  quantity  of  water? — the  albumen  or  protein  would  be  dissipated 
or  dispersed  in  the  water.  The  same  effect  would  be  produced  on  the 
soluble  proteids  by  soaking  lean  meat  or  fish  in  an  abundance  of  water. 

HOW  TO  PREPARE  FISH:  Fish  that  have  been  out  of  the 
water  long  and  dried  over  should  be  dipped  in  water  a  moment  to  loosen 
the  scales. 

Make  an  incision  on  each  side  and  the  length  of  the  fins,  deep  enough 
to  draw  the  fins  entirely  out,  leaving  no  small  bones  to  embarrass  the 
diner.  Many  fish  like  white  fish,  blue  fish,  pike,  pickerel  and  Lake  Supe- 
rior trout  have  a  layer  of  blubber  or  fat  and  a  row  of  small  bones  that 
extend  from  the  back  fin  to  the  head.  In  making  the  incision  beside 
the  fin,  extend  it  to  the  head  and  remove  the  fat  and  the  bones.  In 
cooking  some  of  the  smaller  fish,  especially  when  broiling,  the  head 
and  tail  are  not  removed.  In  that  case  make  the  incision  beside  each  fin, 
but  do  not  draw  out.  Catfish,  horned  pout  and  fish  without  scales  are 
often  skinned.  This  is  not  necessary  if  the  fish  are  dipped  in  very  warm 
water  and  then  scraped  and  scrubbed. 

HOW  TO  COOK  FISH :  It  is  well  to  bear  in  mind  that  the  flesh 
of  fish  is  largely  composed  of  the  same  ingredients  as  meat,  though  in 
different  proportions.  Too  much  heat  or  too  prolonged  cooking  render 
it  tough  and  unpalatable.  Fish  require  much  the  same  methods  in  pre- 
paration as  meat.  The  structure,  however,  is  much  more  delicate  and  so 
alsq  is  the  flavor.  The  flavor  of  fish  is  often  destroyed  by  unskillful  meth- 
ods in  cooking  and  serving. 

61 


Domestic    Science LESSON    No.    7 

Proteins 

TO  STEAM  FISH  is  better  than  to  boil  it. 

TO  BRAISE  FRESH  FISH  that  is  sold  in  slices,  such  as  salmon, 
halibut,  cod,  etc.,  is  much  the  better  method  of  cooking ;  it  conserves  the 
nutriment  and  improves  the  flavor,  and  with  certain  accompaniments 
and  seasoning  is  a  tasty  method  of  serving.  To  braise  fish  slices,  sur- 
round them  in  a  shallow  casserole  or  sauce  pan  with  a  little  sliced  or 
canned  tomato,  sliced  onion,  green  or  red  pepper,  with  a  sprinkle  of 
bread  crumbs  and  seasoning  of  salt  and  pepper.  Finish,  if  desired,  with 
a  few  slices  of  bacon  laid  over  the  top.  Time  required,  about  thirty 
minutes. 

TO  FRY  FISH :  For  family  service  would  advise  frying  fish  in 
shallow  fat  or  oil  in  a  skillet  requiring  only  a  few  tablespoons,  rather 
than  in  the  kettle  of  deep  fat  or  oil. 

Fish  slices  and  all  skinned  fish,  such  as  channel  cat,  blue  cat,  horned 
pout  and  eels,  should  all  be  dipped  in  beaten  egg  or  batter,  then  in 
bread  crumbs  or  flour.  When  the  fish  is  brown  on  both  sides  cover,  reduce 
the  heat  and  allow  to  finish  slowly.  Season  while  cooking. 

The  fresh  water  fish,  such  as  lake  trout  and  those  belonging  to  the 
white  fish  family,  as  blue  fish,  cat,  pike,  crappy,  bass  and  sun  fish,  are 
the  choice  fish  to  select  for  frying.  However,  the  three  latter  are  very 
choice  fish  to  broil. 

TO  BROIL :  Broiling  is  a  popular  method  of  cooking  sun  fish,  blue 
gill,  all  varieties  of  the  bass  family,  perch,  pike  and  similar  fish,  and 
requires  the  same  preparation  as  for  frying.  Instead  of  the  skillet,  pre- 
pare the  broiler,  having  it  heated  for  three  to  five  minutes  before  placing 
the  fish  on  it.  Do  not  have  the  heat  as  great  as  for  meat.  When  browned 
on  both  sides,  reduce  the  heat  and  finish  slowly.  Season  while  cooking. 

BAKING  FISH  requires  the  same  preparation,  except  that  the  fins 
are  not  generally  removed,  but  the  incisions  are  made,  enabling  a  less 
difficult  service. 

STUFFING  for  BAKED  FISH  is  ordinarily  a  combination  of  bread 
crumbs,  mashed  potato,  with  a  seasoning  of  onions  or  garlic,  green  pep- 
per, salt  and  white  pepper.  The  bread  crumbs  may  be  moistened  with 
a  few  spoonsful  of  tomato  juice  instead  of  water. 

PLANKED  FISH  service  is  suitable  for  any  fish  weighing  three 
pounds  or  over. 

After  the  housewife  has  once  mastered  the  planking  of  a  fish  it  will 
be  found  a  more  agreeable  method  than  frying,  as  it  requires  less 
attention  just  when  there  are  so  many  details  of  the  dinner  calling  for 
quick  attention. 

Fish  for  planking  are  usually  shad,  white  fish,  blue  fish,  pike,  Lake 
Superior  trout,  and  the  larger  of  the  cat  family,  of  which  the  channel 
cat  is  the  choicest  variety.  The  blue  cat  follows. 

62 


Domestic    Science LESSON    No.    7 

Proteins 

To  prepare  for  planking,  split  the  fish  and  remove  all  of  the  bones, 
after  having  prepared  according  to  instructions  for  frying.  The  cat  fish 
may  be  prepared  as  previously  instructed. 

For  family  use  the  heavy  white  ironstone  china  platter  may  be  used 
instead  of  the  plank. 

The  fish  plank  is  an  oval-shaped  board  about  one  inch  thick,  made 
from  dry-kilned  birch  or  other  suitable  wood.  A  deep  groove  follows 
the  edge.  The  plank  is  heated  as  hot  as  can  be  without  scorching.  The 
fish,  laid  open,  is  placed  skin  side  down.  If  the  fish  under  preparation 
is  not  a  fat  fish,  baste  with  a  little  melted  butter,  sprinkle  with  salt  and 
pepper.  Place  under  the  broiler  fire  or  on  the  top  shelf  of  a  coal  range 
oven.  After  the  surface  is  slightly  browned,  reduce  the  heat.  A  four- 
pound  fish  requires  about  thirty  minutes. 

For  the  most  efficient  method  of  planking,  the  writer  recommends 
the  heavy  platter  of  ironstone  china  or  white  enameled  ware,  as  it  fur- 
nishes the  dish  on  which  to  serve  the  fish,  keeping  it  and  the  accompany, 
ing  potatoes  warm  throughout  the  dinner. 

To  plank  fish  on  a  platter,  proceed  as  with  plank  of  wood.  Heat  the 
platter  quite  hot,  placing  the  fish  skin  side  down.  Neither  platter  nor 
plank  require  greasing. 

GRATED  CHEESE  makes  a  nice  garnish  for  planked  fish  if 
sprinkled  over  the  fish  about  five  minutes  before  removing  from  the  fire. 

POTATO  ROSES,  SARATOGA  POTATOES  or  RICED  POTA- 
TOES may  be  used  as  a  border  around  the  fish  when  ready  to  serve. 


Fish  Chowder 

FISH  CHOWDER  is  a  way  of  serving  fish  free  from  bones. 

Method:  Place  half  a  pound  of  salt  pork,  diced,  in  a  deep  skillet. 
Allow  to  fry  out.  Slice  one  onion  into  the  fat  and  simmer  while  prepar- 
ing half  a  dozen  small  potatoes  by  peeling  and  dicing.  Drop  them  into 
the  fat  and  stir  around  until  ready  to  brown  over.  Then  place  two  pounds 
of  flaked  and  boned  fish  on  the  surface  of  the  potatoes ;  cover  and  allow 
to  simmer  until  potatoes  are  tender,  when  fish  will  be  found  cooked. 
Season  with  salt  and  pepper ;  add  about  three-quarters  of  a  cup  of  rich 
milk  and  allow  to  come  to  boil. 

GREEN  or  RED  PEPPER,  cut  up  with  the  onion,  will  improve  the 
dish. 

FISH  CHOWDER,  served  as  a  soup,  must  have  quantities  of  water 
or  milk,  with  requisite  seasoning  added  to  the  chowder. 

FISH  SAUCES  are  very  simple,  usually  a  combination  of  butter, 
water,  flour  and  lemon  juice,  with  a  variety  of  seasonings. 

63 


LESSON    No.    7  Domestic    Science 


Fish  Accompaniments 

Baked  salmon  is  considered  one  of  the  most  elegant  of  dinner  fish 
and  is  rich  enough  in  itself  to  furnish  the  heavy  course. 

Care  must  be  exercised  to  serve  appropriate  dishes  with  it,  such  as 
entrees,  sauces,  vegetables  and  desserts,  to  make  the  dinner  complete. 

Contrary  to  a  heavy  meat  dinner,  a  rich  dessert  is  desirable  with  a 
fish  dinner. 

The  entrees,  however,  must  not  be  sweet. 

Certain  vegetables  associate  themselves  with  a  fish  course. 

A  baked  salmon  brought  to  the  table  with  one-half  of  the  platter 
banked  with  fresh,  crisp  watercress  is  a  feast  for  the  epicurean  eye,  as 
well  as  for  the  palate.  The  cress  not  only  garnishes  the  dish,  but  sprigs 
of  it  should  be  served  with  the  dish. 

Water  cress,  lending  a  zest  to  many  dishes,  is  particularly  appropri- 
ate with  salmon. 

The  entrees  that  can  be  served  are  many,  including  stuffed  green 
peppers,  French  or  cream  pea  patties,  celery  or  macaroni  croquettes, 
various  vegetables  au  gratin  with  cheese,  combinations  of  egg,  mush- 
rooms in  many  forms  and  the  Italian  pastes. 

The  sauces  are  not  so  many  but  more  important,  as  no  fish  is  ever 
served  without  a  sauce. 

Baked  salmon  requires  one  of  the  following  sauces:  Lemon  butter 
sauce,  sauce  Bechamel,  sauce  Genoise,  Hollandaise,  sauce  Tartare,  an- 
chovy butter,  Spanish  Bernaise,  piquant  or  horse-radish  sauce. 

The  principal  vegetables  to  accompany  a  fish  dinner  are  peas,  string 
or  butter  beans,  cauliflower,  artichokes,  fried  green  peppers  or  fried 
green  tomatoes  with  Irish  potatoes  in  some  form. 

Salads  of  cucumbers  lead,  with  combination,  tomato,  cold  slaw,  pea 
and  cheese  salads  following. 

Very  finely  shredded  cabbage  with  green  peppers  is  good. 

The  dessert  usually  takes  the  form  of  a  rich  pastry,  such  as  lemon, 
orange,  rhubarb  or  pineapple  pie. 

Puddings  are  not  acceptable  with  a  fish  dinner. 

Fish  not  so  rich  as  salmon  are  cooked  with  a  larding  of  bacon  or 
salt  pork,  or  a  sprinkle  of  cheese.  The  larding  is  accomplished  by  cutting 
gashes  in  the  fish  and  laying  in  long  slices  of  pork  or  bacon. 

The  soup  to  precede  the  fish  is  never  of  a  meat  stock,  or  boullion. 
It  is  usually  a  cream  of  some  vegetable  or  fish,  more  often  of  a  vegetable. 

The  preferred  stuffing  for  a  fish  is  of  bread  with  plenty  of  onion  and 
green  peppers  minced  fine. 

Grated  cheese  sprinkled  over  a  baking  fish  about  fifteen  minutes  be- 
fore removing  from  the  oven  is  a  great  addition,  giving  a  piquancy  much 
desired. 

64 


Lesson   Number   Eight 


Proteins 

Meats 

PROTEIN  AS  FOUND  IN  MEAT:  With  meat  prices  soaring, 
the  thrifty  housewife  looks  about  for  new  ways  to  serve  cheaper  cuts. 
This  is  well,  for  the  cheaper  cuts,  be  it  known,  are  as  rich  in  nutri- 
tive value  as  the  expensive  cuts.  The  housewife  among  the  poorer 
classes  of  other  countries  seems  to  come  naturally  by  the  principles  of 
the  conservation  of  the  full  value  of  food  products,  just  as  the  earnest 
thinking  women  of  this  country  are  coming  to  realize  the  significance 
of  this  problem. 

Although  a  common  article  of  diet,  little  is  known  about  the  selec- 
tion, cooking  and  nutritive  value  of  the  different  cuts  of  meat. 

As  a  rule,  round  steak  is  cut  too  thin,  thereby  losing  much  of  the 
juice  contained  in  it. 

Lean  of  meat  supplies  a  valuable  form  of  protein  or  muscle  build- 
ing. 

The  structure  of  meat  should  be  well  understood  in  order  to  make 
clear  the  science  of  properly  conserving  the  protein  and  gaining  full 
food  value  for  expenditure,  and  full  flavor  to  make  the  dish  palatable 
and  tasty. 

The  protein  is  found  in  large  proportion  in  the  muscular  part  of  the 
animal.  As  a  rule,  meat  must  be  cut  across  the  grain  or  muscle.  This 
peculiarity  of  structure  makes  the  loss  of  protein  more  rapid  if  the  meat 
is  not  carefully  seared  to  prevent  its  loss. 

A  gentle  heat  is  necessary  to  break  down  and  soften  the  tissue,  but 
the  searing  process  must  first  be  performed,  then  the  heat  reduced  until 
cooking  is  finished.  This  is  an  inexorable  rule  to  be  followed,  except 
when  making  beef  tea  or  soups. 

Meat  intended  for  BEEF  TEA  and  SOUPS  requires  just  the  oppo- 
site treatment  to  extract  the  juice. 

The  protein  of  meat  is  similar  in  its  property  to  the  white  of  egg, 
and  when  subjected  to  intense  heat  coagulates  or  hardens,  making  it  indi- 
gestible as  well  as  unpalatable.  This  coagulation  begins  at  about  130  de- 
grees Fahr.,  therefore,  in  stewing  or  cooking  meat  in  water,  learn  to 
maintain  the  cooking  below  the  boiling  or  bubbling  point  of  water,  which 
in  this  altitude  is  212  degrees. 

Meat  should  be  simmered  not  boiled. 

To  the  housewife  who  uses  a  gas  range,  the  use  of  the  small  simmer- 
ing burner  for  that  purpose,  with  the  flame  turned  low,  is  recommended. 
For  the  owner  of  a  wood  or  coal  range,  it  is  a  very  easy  matter  to  keep 
the  kettle  at  the  right  point  of  heat  on  the  back  of  the  range. 

65 


LESSON     No.    8  Domestic    Science 

Proteins 

To  prepare  a  POT  ROAST,  the  cook  formerly  put  the  meat  into  a 
kettle  of  hot  drippings,  turning  constantly  until  seared  entirely  over 
the  surface.  The  principle  was  right,  but  not  everyone  cares  to  stand 
over  the  sputtering  grease.  A  little  easier  way  is  to  place  meat  in  a  ves- 
sel and  pour  over  it  boiling  water  in  which  a  large  spoonful  of  salt  has 
boiled,  as  this  increases  the  heat  of  the  water. 

BOILING  SALTED  WATER  will  have  a  greater  heat  than  boiling 
unsalted  water. 

OVEN  ROASTS  may  be  treated  in  the  same  way,  then  placed  in 
hot  oven  for  twenty  minutes,  later  reducing  heat  and  allowing  to  cook 
at  the  lower  temperature. 


Hungarian  Goulash  (Gulyas) 

(A  choice  dish  of  mutton) 

2  pounds  mutton  (cheaper  cuts)  3  medium  potatoes 

2  medium  onions  1  green  pepper 

y9  cup  drippings  or  margarine  1  cup  rich  milk  or  evaporated 
Salt  and  paprika  to  season  milk  reduced  slightly 

Parsley  to  garnish 

Preparation :  Place  the  drippings  in  a  deep  stew  kettle,  aluminum 
preferred ;  slice  the  onions  and  green  pepper  into  it  and  cook  briskly  for 
ten  minutes.  Then  cut  the  meat  into  pieces  about  the  size  of  an  egg  and 
cook  until  well  seared  over,  about  fifteen  minutes. 

Add  half  a  cup  of  hot  water ;  cover  and  cook  until  tender  over  sim- 
mering burner  or  low  fire,  adding  water  in  small  quantities  as  necessary. 

When  meat  is  tender,  place  the  potatoes,  which  have  been  diced,  on 
top  of  the  meat ;  cover  again  and  steam  until  tender,  but  not  too  soft 

Then  add  the  milk,  salt  and  a  generous  seasoning  of  the  paprika. 
Serve  garnished  with  minced  parsley. 

The  main  point  to  remember  is  to  keep  barely  enough  water  on  the 
meat  so  when  finally  the  milk  is  added  there  is  no  water  remaining.  That 
is  the  secret  of  the  choice  flavor. 

Beef  or  veal  may  be  used,  taking  the  cheaper  cuts.  But  the  Hun- 
garians  use  mutton  in  making  this  dish,  for  which  they  are  famous. 

Mexican  Round  Steak 

Select  a  thick  steak  and  hack  with  a  sharp  knife,  working  in  all  the 
flour  possible.  Put  into  hot  skillet  with  half  cup  of  drippings,  turning 
mntil  well  seared.  Pour  over  it  one  cup  of  water  and  a  covering  of 
tomatoes,  a  couple  of  medium  onions  minced  fine,  with  a  minced  green 
pepper.  Cook  for  about  one  hour.  Season  with  salt  and  pepper ;  cover 
with  a  liberal  grating  of  cheese  and  slightly  brown.  This  method  con- 
serves all  of  the  meat  juices  and  provides  a  delicious  gravy. 

66 


Domestic    Science LESSON    No.    8 

Proteins 

Proper  Method  of  Broiling  a  Steak 

(Under  Gas  Broiler) 

Order  your  steak  two  inches  thick. 

Heat  the  broiler  by  lighting  the  burner  five  minutes  before  putting 
the  steak  on  the  rack.  Prepare  the  steak  by  cutting  away  all  superfluous 
fat,  which  has  a  tendency  to  scorch  and  fill  the  pan  with  drippings  that  in 
turn  may  catch  fire. 

Place  the  steak  as  close  to  the  flame  as  possible  and  sear  over  quickly, 
turning  two  or  three  times  during  the  first  eight  or  ten  minutes,  then 
reduce  the  heat  and  place  the  steak  a  little  further  away  from  the  flame. 

In  turning  the  steak  be  careful  not  to  pierce  the  lean  part  of  the 
meat  with  the  fork,  as  that  will  release  the  juice  and  make  the  meat  drier. 

Steak  two  inches  thick  requires  about  30  minutes. 

Steak  an  inch  thick  requires  from  8-15  minutes  to  broil.  Do  not 
hurry  the  process  after  the  first  seven  or  eight  minutes,  unless  your 
steak  is  very  thin,  in  which  case  it  will  be  finished  in  that  time. 

When  the  steak  to  be  broiled  is  not  large  enough  to  cover  a  consider- 
able part  of  the  broiler,  it  is  a  good  plan  to  place  a  shallow  biscuit  or 
pie  pan  directly  under  the  rack  where  the  meat  is  placed,  in  this  way 
retaining  the  juice  and  drippings  in  one  place  and  lessening  the  liability 
of  the  drippings  catching  fire,  at  the  same  time  conserving  the  juices 
for  serving  with  the  steak. 

Do  not  attempt  to  broil  a  round  steak.  Its  texture  is  such  that  the 
heat  draws  out  the  juice  before  it  is  seared.  The  steaks  to  broil  are: 
sirloin,  tenderloin,  porterhouse  and  club. 

From  an  exceptionally  prime  beef  a  nice  two  inch  thick  cut  from 
either  the  shoulder  or  chuck  or  from  the  rump  is  suitable  for  broiling. 

TO  BOIL  A  HAM:  Whether  or  not  a  ham  should  be  soaked  over 
night  is  simply  a  matter  of  taste.  Saltpetre  is  not  as  much  used  as  for- 
merly in  preserving  ham  and  the  soaking  over  night  may  now  be  dis- 
pensed with. 

Cleanse  the  ham  properly,  then  pour  over  it  a  gallon  or  so  of  boiling 
water.  Cover  and  place  over  simmering  burner  of  the  gas  range  or  on  the 
back  of  the  wood  or  coal  range  and  cook  until  tender  without  allowing  to 
boil  at  a  gallop. 

The  ham,  or  any  other  meat  can  cook  at  a  temperature  of  175  de- 
grees Fahr. 

If  a  fireless  cooker  is  convenient,  allow  the  kettle  to  remain  on  the 
fire  fifteen  minutes  before  placing  in  the  cooker.  If  hot  radiators  are 
part  of  the  cooker  equipment,  the  fifteen  minutes  on  the  range  are  not 
necessary. 

67 


LESSON    No.    8  Domestic    Science 

Proteins 

TO  BOAST  A  HAM :  Remove  it  from  the  fireless  cooker,  place  in  a 
roaster  or  dripping  pan ;  take  off  all  the  skin  and  surplus  fat ;  cover  with 
fine  bread  crumbs,  sprinkle  with  brown  sugar,  cinnamon  and  spices,  and 
stick  cloves  over  the  surface.  Place  in  a  moderate  oven  about  thirty  to 
forty-five  minutes. 

Cider  Sauce 

(To  serve  with  Baked  Ham) 

1  pint  cider  3  tablespoons  flour 

1  tablespoon  capers  y2  teaspoon  curry  powder 

3  tablespoons  ham  fat  from  kettle  1  teaspoon  whole  allspice 
%  cup  chopped  gherkins 

Preparation:  Place  the  ham  fat  in  the  skillet;  add  curry  powder; 
allow  to  heat  thoroughly.  Then  add  the  flour,  following  it  with  the  hot 
cider  and  allspice.  Cook  until  creamy. 

In  the  absence  of  cider,  hot  water  to  which  three  tablespoons  of 
vinegar  and  two  finely  grated  apples  have  been  added,  may  be  substi- 
tuted. 

Meat  Loaf 

1  pound  uncooked  beef  1  cup  milk 

1  pound  uncooked  mutton  2  eggs 

3  cups  bread  crumbs  Seasoning  to  taste,  add  onions 

1  pound  fresh  lean  pork  or  garlic,  if  desired 

Preparation:  Put  the  meats  through  the  food  chopper,  im'*  with 
the  other  materials,  beating  the  eggs  slightly. 

Bake  thirty  minutes  in  moderate  oven. 

Care  should  be  taken  not  to  overcook  meat  loaf  as  it  makes  it  dry. 

The  most  acceptable  seasoning  is  a  combination  of  sage,  marjoram, 
sweet  basil,  thyme  and  summer  savory. 

Chili  Con  Carne 

(Pepper  with  Meat) 

2  pounds  round  or  lean  chuck  %  cup  margarine  or  beef  drippings 

steak  or  mutton  %  can  tomatoes 

2  pimientoes  or  large  Chili  pep-  1  large  onion 

pers  Garlic,  salt  and  pepper  or 

2  cups  rice  or  spaghetti   (cooked)  Creole  seasoning 

Preparation :  Trim  meat  free  from  fat  and  gristle ;  cut  into  cubes 
size  of  an  egg ;  roll  them  in  flour.  Place  a  stew  pan  over  the  fire  and  put 
into  it  the  drippings  and  onion  and  when  hot  turn  in  the  meat  and 
brown,  then  the  tomatoes  and  sliced  pimientoes  and  cook  until  meat  is 
tender.  Make  a  border  of  the  cooked  rice  or  spaghetti  either  on  a  chop 
plate  or  platter.  Serve  the  chili  con  carne  in  this  border.  Garnish  by 
placing  half  slices  of  lemon  and  rings  of  pimientoes,  alternately,  around 
the  border  of  rice. 

68 


Domestic    Science LESSON     No.    8 

Proteins 

Mutton  Curry 

3  cups  of  mutton  from  th«  neck  2  medium  onions,  minced 

cut  into  inch  cubes  1  quart  boiling  water 

1  stalk  celery  2  sprigs  mint 

Minced  parsley  3  tablespoons  each  margarine  and 

1  teaspoon  curry  powder  flour 

Boiled  rice  Salt  and  pepper 

Preparation :  Put  the  meat  over  a  gentle  fire  to  stew  or  simmer  in 
the  quart  of  water.  When  almost  tender  add  the  minced  onion  and  half 
a  dozen  leaves  of  the  mint.  Remove  when  tender  and  strain  the  liquor. 

Melt  the  margarine,  add  the  curry  powder,  let  saute  about  three 
minutes ;  add  the  flour  and  the  strained  liquor,  then  the  seasoning. 

Cook  until  creamy,  pour  it  over  the  meat  or  add  the  meat  to  it. 
Serve  either  in  a  border  or  around  a  mound  of  cooked  rice.  The  mound 
is  much  to  be  preferred,  as  in  this  way  the  rice  does  not  chill  and  the  meat 
and  curry  sauce  is  poured  around  it.  Sprinkle  over  all  the  remaining 
minced  mint  and  the  minced  parsley. 

Braised  Soup  Meat 

Select  some  of  the  cheaper  cuts  of  meat  with  the  bone  included ;  for 
instance,  rib  end  of  beef  or  oxtail. 

The  soup  meat,  if  properly  treated  for  soup  making,  is  at  its  best 
rather  tasteless  for  hashes,  etc. 

Try  this  method  of  braising  the  soup  meat  and  serve  at  the  same 
meal  at  which  the  soup  is  served. 

Half  an  hour  before  dinner  take  the  pieces  of  meat  from  the  kettle, 
drain,  roll  in  cracker  meal,  which  has  been  seasoned  with  salt,  paprika 
and  pepper,  place  in  a  small  dripping  pan,  surround  with  half  a  can  of 
tomatoes,  a  small  onion  sliced  and  a  green  pepper  minced.  Place  in  a 
hot  oven,  basting  frequently.  To  make  the  dinner  complete,  serve  baked 
potatoes.  The  meat  left  over  can  be  used  for  hash  or  meat  pie,  and  has 
a  good  flavor. 


Soup  Stock  of  Fresh  Meat 

There  is  no  economy  in  mere  bones  for  soup  stock.  Select  meaty 
bones.  Cover  with  cold  water,  and  allow  to  stand  half  an  hour  or  so. 

Put  over  a  slow  fire  or  the  simmering  burner  and  by  no  means 
permit  the  kettle  to  boil.  A  fireiess  cooker  with  the  heated  radiator  is  a 
sure  method  of  getting  proper  results. 

If  beef  is  used,  half  a  day  is  none  too  long  for  cooking.  Veal,  mutton 
or  oxtail  requires  less  time. 

When  all  the  flavor  is  extracted  from  the  meat,  strain  and  season 
as  desired. 

69 


LESSON    No.    8 Domestic    Science 

Proteins 

Soup  Stock  of  Left  Overs 

The  wise  housewife  has  a  stock  kettle.  Into  this  go  the  clean  scraps, 
bones  and  trimmings,  the  broken-up  carcass  of  roast  fowl  and  the  bones 
left  on  the  platter  after  serving  broiled  steak. 

Exceeding  care  must  be  taken  to  have  these  materials  at  once 
covered  with  cold  water  and  brought  nearly  to  the  boiling  point  and 
allowed  to  simmer  till  no  more  good  remains. 

Salt  and  perhaps  the  herb  seasoning  may  be  added  while  simmering 
this,  but  do  not  attempt  to  add  onion  or  vegetable  seasoning  unless  to 
serve  at  once  as  the  vegetable  flavors  being  volatile  are  lost  or  deterior- 
ated by  standing. 


Veal  Soup  Piquant 

2  quarts  veal  stock  1  tablespoon  flour  (heaping) 

2  cups  diced  cold  veal  1  tablespoon  margarine  (heaping) 

1  lemon,  seasoning  of  salt  and  Sprig  of  sweet  basil 
paprika 

Preparation:  Season  the  stock  with  the  salt  and  sweet  basil,  pour 
over  the  creamed  margarine  and  flour.  Boil  up.  Cut  the  lemon  in  thin 
slices,  place  in  the  tureen  and  pour  over  it  the  stock.  Serve  at  once. 

TO  PREPARE  A  LARGE  FOWL  or  TURKEY  for  ROASTING: 
When  the  fowl  is  trussed  and  dressed  ready  for  the  roasting  pan,  sear 
well.  Then  place  in  the  roaster  in  hot  oven  for  about  ten  minutes. 
After  that  cover  and  reduce  the  heat. 

TO  PREPARE  FOWL  for  DRESSING :  It  should  be  split  down  the 
back,  opened  up  and  all  of  the  viscera  removed  without  making  the  other 
openings.  When  prepared  and  cleaned,  place  breast  side  down  and  fill 
with  the  dressing.  Have  ready  some  short  steel  skewers,  such  as  the 
butcher  provides,  and  a  length  of  wrapping  twine.  Put  the  skewers 
through  the  edges  of  the  back,  take  the  center  of  the  twine  and,  begin- 
ning at  the  neck,  lace  the  twine  around  the  skewers.  This  method  will 
be  found  much  superior  to  the  old  way  of  closing  the  openings  with  a 
darning  needle  and  twine. 

70 


Domestic    Science 


LESSON    No.    8 


Bread  Dressing  for  Fowl 


Coarse  bread  crumbs 
Medium  Spanish  onion  or  3  green 
onions 


Green  pepper 
Seasoning  of  herbs 
Salt  and  pepper 


Preparation :  DO  NOT  SOAK  the  bread  crumbs.  Chop  the  onions 
and  peppers  very  fine.  Mix  with  the  bread  crumbs,  adding  seasoning. 
Sprinkle  with  cold  water,  amount  depending  upon  how  dry  the  bread 
crumbs  are,  but  not  enough  to  make  soggy. 


Standard  Mutton  Cuts 

Chicago  Style 
1  Leg 
Z-JLoin   •    2143 


Standard  Beef  Cuts 
Chicago  Style 

1  Round  24.OO& 


16.50 
2J53 
9.64 
Q.46 
6.00 

22.06 


71 


Lesson    Number   Nine 


Carbohydrates 

Vegetables 

Explanatory:  Vegetables  as  a  rule  should  be  cooked  in  uncovered 
vessels. 

RICE  and  MACARONI  should  be  cooked  in  rapidly  boiling  water, 
not  that  they  will  cook  more  quickly,  but  the  action  of  the  water  separates 
the  particles. 

All  vegetables  should  go  over  the  fire  in  boiling  water.  To  green 
vegetables  add  a  pinch  of  salt. 

ROOTS  and  TUBERS  are  better  cooked  in  unsalted  water  as  the 
cellulose  or  woody  fiber  is  toughened  by  the  salt. 

It  is  well  known  that  vegetables  containing  protein,  as  PEAS, 
LENTILS  and  BEANS,  are  not  so  readily  softened  in  hard  water,  so 
a  pinch  of  bicarbonate  of  soda  is  added  to  soften  the  water  and  soak 
the  vegetables  more  quickly.  Do  not  add  soda  to  green  vegetables. 

If  green  vegetables  become  wilted,  restore  them  by  placing  in  cold 
water.  Salt  water  tends  to  toughen  the  cellulose. 

Vegetables  with  a  strong  odor,  such  as  cabbage,  onions  and  cauli- 
flower should  be  cooked  in  boiling  water,  uncovered. 


Classification  of  Vegetables 

I.    FOOD  VALUE 

1.  Vegetables  containing  starch,   sugar   and   protein:     Potatoes, 
carrots,  beets,  peas,  beans,  etc. 

2.  Vegetables  used  for  mineral  salts,  acids  and  water:     Lettuce, 
spinach,  tomatoes,  etc. 

3.  Vegetables  used  mainly  for  bulk:     Cabbage,  radishes,  cucum- 
bers, etc. 

II.    FLAVOR 

1.  Strong  flavored  vegetables:     Onion,   turnips,   cabbage,   cauli- 
flower, etc. 

2.  Mild  flavored  vegetables :     Peas,  carrots,  spinach,  mushrooms, 
etc. 

72 


Lesson   Number   Ten 


Carbohydrates 

Vegetables  (Starchy) 

POTATOES,  Explanatory :  Cooking  potatoes  without  their  jackets, 
results  in  a  great  loss  of  mineral  matter,  as  the  mineral  matter  is  near 
the  skin.  Therefore  pare  very  thin  and  put  the  potatoes  in  boiling 
water  to  cook.  If  a  seasoning  of  salt  is  desired,  add  salt  ten  minutes 
before  potatoes  are  tender. 

In  ordinary  altitudes  potatoes  require  from  twenty-five  to  thirty- 
five  minutes  to  boil,  but  in  the  higher  altitudes  more  time  is  required  on 
account  of  rapid  evaporation. 


Mashed  Potatoes 

6  potatoes  2  tablespoons  butter 

1  tablespoon  salt  Hot  milk  to  cream 

Preparation :  Pare  and  put  potatoes  over  to  cook  in  boiling  water. 
When  tender  drain  them  carefully.  Put  one  cup  of  milk  to  scald. 
Add  butter  and  salt  to  the  potatoes  and  mash  with  wire  potato  masher. 
Add  boiling  milk,  a  little  at  a  time  until  the  potatoes  have  taken  up  all 
they  will  absorb.  Serve  in  hot  tureen.  Sprinkle  with  minced  parsley. 


Riced  Potatoes 

This  is  an  excellent  variation  from  plain  boiled  or  from  mashed 
potatoes.  Cook  same  as  for  mashed  potatoes.  When  ready  dip  the 
ricer  in  boiling  water,  fill  with  potatoes  and  press  through  ricer  into 
hot  tureen,  shake  seasoning  of  salt  and  pepper  over  them,  dot  with 
bits  of  butter  and  serve  hot.  Very  nice  when  pressed  directly  into 
individual  side  dishes  or  shallow  ramekins  which  have  been  heated. 


Potatoes  O'Brien 

Dice  carefully  six  medium  cold  boiled  potatoes  in  half  inch  cubes. 
Dredge  very  lightly  with  flour,  season  with  salt  and  pepper  and  let  stand 
while  mincing  two  green  bell  peppers,  and  one  small  onion.  Put  three 
tablespoons  of  oil  or  drippings  into  a  frying  pan,  throw  in  the  minced 
onion  and  peppers,  saute,  but  do  not  brown.  Then  put  in  the  potatoes 
and  allow  to  cook  through. 

Turn  onto  a  hot  platter  in  a  mound  and  sprinkle  with  finely  minced 
parsley.  In  using  green  peppers  always  discard  the  seeds. 

73 


LESSON    No.    10 Domestic    Science 

Carbohydrates 

Potatoes  Au  Gratin 

3  cups  diced  boiled  potatoes  %  cup  grated  cheese 

2  cups  cream  sauce  Salt  and  pepper  or  paprika  to  season 

Preparation:     Have  the  cream  sauce  hot,  add  cheese  and  be  sure 
cheese  is  melted  before  adding  potatoes  and  seasoning. 

Put  in  baking  dish  and  sprinkle  with  grated  cheese.    Place  dish  in 
an  oven  for  about  20  minutes. 

Potato  Souffle 

1  cup  mashed  or  riced  potatoes  1  egg 

2  tablespoons  cream  Salt  to  season 

Preparation:     Beat  the  yolk  of  egg  with  the  cream  and  salt  and 
mix  into  the  potatoes,  beating  well. 

Whip  up  the  white  of  the  egg  very  stiff  and  whip  into  the  potatoes. 

Put  into  buttered  baking  pan,  bake  in  moderate  oven  about  20 
minutes.    Must  be  eaten  while  hot. 


74 


Lesson   Number   Eleven 


Carbohydrates 

Rice 

Explanatory :  In  rice  producing  countries  rice  is  used  in  the  daily 
foods  as  we  use  Irish  Potatoes,  and  Wheat  Breads.  It  is  eaten  alone 
or  with  a  little  dried  fish,  other  foods  to  balance  the  ration.  In  China, 
Japan  and  Java,  Soy-bean  sauce  or  Soy-bean  Cheese  or  similar  products 
are  eaten  with  rice,  and  supply  the  necessary  complement  of  protein 
in  the  daily  diet. 

Bice  is  valuable  as  a  starchy  food,  but  in  boiling  parts  with  a  con- 
siderable per  cent  of  both  starch  and  mineral  matter,  therefore,  the 
water  in  which  rice  is  cooked,  holds  food  value,  and  if  rice  is  cooked  in 
more  water  that  can  be  absorbed,  the  remaining  liquor  or  water  should 
be  retained  for  soups  or  gravies. 

For  nutritive  purposes  we  would  recommend  the  cooking  of  rice  in 
just  sufficient  water  to  be  absorbed,  i.  e.,  four  times  as  much  water  as 
measure  of  rice. 

EFFECT  OF  POLISHING  EICE:  Farmers'  Bulletin  No.  417 
has  this  to  say,  "  Using  the  grain  without  polishing  is  economical  and 
furnishes  a  rice  of  much  higher  food  value.  In  the  process  of  polishing 
nearly  all  fats  are  removed. "  We  are  to  understand  from  that,  that 
the  unpolished  rice  is  the  more  wholesome  and  nutritive. 

Boiled  Rice,  No.  1 

1  cup  unpolished  rice  4  caps  boiling  water 

1  teaspoon  salt  1  teaspoon  butter 

Preparation :  Place  boiling  water  in  the  Kpper  kettle  of  rice  boiler, 
with  salt  and  butter,  add  the  cleaned  rice  and  keep  rapidly  boiling  for 
fifteen  to  twenty  minutes.  When  the  rice  has  absorbed  most  of  the 
water  this  kettle  can  be  set  into  the  water  vessel  and  allowed  to  complete 
the  cooking  uncovered  in  the  double  boiler. 

If  an  ordinary  sauce  pan  is  used  instead  of  the  double  cooker,  an 
asbestos  mat  may  be  placed  under  the  kettle  to  complete  the  cooking. 

Boiled  Rice,  No.  2 

%  cup  rice  4  cups  boiling  water 

1  teaspoon  salt  1  teaspoon  butter 

Preparation :  Put  the  water  into  a  much  larger  kettle  than  is  neces- 
sary for  amount  of  materials.  Add  the  salt  and  butter,  and  when  boiling 
sprinkle  in  the  cleaned  rice.  Boil  at  a  gallop  thirty  minutes.  Pour  into 
a  strainer  or  sieve,  dash  a  cup  of  clear  water  over  the  rice  and  set  in 
a  warm  oven  to  dry.  The  water  in  which  the  rice  was  cooked  may  be 
preserved  for  soups  or  broth, 

75 


LESSON    No.     11 Domestic    Science 

Carbohydrates 

Spanish  Rice 

Rice  Oil  or  butter 

Salt  Clear  stock  or  water 

Preparation:  Place  sauce  pan  over  fire  with  a  level  tablespoon  of 
oil  or  butter.  Sprinkle  into  it  the  cleaned  uncooked  rice  and  cook 
over  a  low  flame  for  five  minutes,  Add  a  dash  of  salt  and  the  stock  and 
cook  twenty  minutes  briskly. 

Note:  If  onions,  curry  powder  or  green  peppers  are  to  be  a  part 
of  this  dish,  they  are  first  sauted  in  the  oil  and  then  rice  is  added. 


Italian  Pastes 

VEGETABLES,  Starchy  and  Italian  Pastes 

MACARONI,  Explanatory:  Macaroni  or  any  of  the  Italian  pastes 
with  cheese  or  with  cream  sauce  should  be  served  in  place  of  a  meat 
dish  instead  of  with  a  meat  dish. 

Such  a  dish  contains  sufficient  nutriment  to  make  a  complete  ration 
served  with  a  green  vegetable  or  salad. 

A  few  years  ago  the  best  grades  were  imported  but  it  is  now  con- 
ceded that  American  made  pastes  of  standard  brands  excel  all  others 
in  food  value  and  sanitary  manufacture. 

The  pastes  intended  for  cooking  in  soups  are  first  dropped  into 
boiling  salted  water  for  twenty  minutes  and  boiled  rapidly,  using  a 
large  quantity  of  water.  The  pastes  are  then  drained  and  put  into 
soup  kettle  with  the  soup  to  finish.  For  all  other  dishes  the  pastes  must 
be  dropped  into  salted  boiling  water  and  cooked  at  a  rapid  boil  thirty 
minutes.  Then  put  into  a  collander  and  cold  water  run  through  to 
blanche  and  separate. 

EGG  NOODLES  (Manufactured) :  The  manufactured  egg  noodles 
are  treated  the  same  as  Macaroni  and  Spaghetti  and  if  made  by  a  reliable 
firm  will  be  found  to  be  a  trifle  richer  in  nutrition  than  the  other  pastes 
as  egg  enter  into  their  manufacture.  The  egg  noodles  are  perhaps  a 
nicer  addition  to  soups  than  any  of  the  other  pastes.  The  best  of  the 
manufactured  noodles  are  superior  to  those  made  at  home  and  make  a 
better  appearing  dish. 

Hominy 

HOMINY,  Explanatory :  We  have  two  sorts  of  Hominy,  one  almost 
the  entire  grain  with  the  hull  taken  off,  the  other  the  grain  ground  after 
the  hull  has  been  removed.  The  latter  is  known  as  hominy  grits.  Both 
kinds  should  be  soaked  in  cold  water  over  night,  then  cooked  slowly. 
The  markets  supply  the  soaked  hominy. 

Dried  hominy  doubles  in  bulk  when  soaked. 

76 


Domestic    Science  LESSON     No.     11 

Carbohydrates 

To  Cook  Dry  Hominy 

1  cup  dry  hominy  %  teaspoon  salt 

1  quart  water 

Preparation:  Soak  the  hominy  over  night  in  water  in  which  it  is 
to  be  cooked.  Add  the  salt  and  cook  slowly  about  four  hours.  Cook 
in  fireless  cooker  if  possible. 

Hominy  may  be  served  plain,  in  place  of  potatoes,  or  with  a  little 
butter,  salt,  pepper  or  cream. 

Hominy  with  Tomatoes  Au  Gratin 

Cooked  hominy  Canned  tomatoes 

Bread  crumbs  Grated  cheese 

Seasoning  of  salt  and  paprika 

Preparation:  Brush  a  baking  dish  with  melted  shortening,  put  a 
layer  of  hominy,  then  tomatoes  and  sprinkle  of  bread  crumbs  and  cheese. 
Make  three  layers,  having  cheese  and  bread  crumbs  finish  top. 

Place  in  moderate  oven  for  thirty  minutes.  Serve  hot  or  cold.  This 
dish  is  extremely  nourishing. 

Brush  a  baking  dish  with  melted  shortening  and  line  plentifully  with 
bread  crumbs.  Put  in  an  inch  deep  layer  of  cold  cooked  hominy,  then 
seasoning  of  salt  and  paprika  or  chili  powder  and  a  grating  of  cheese. 
Cover  with  bread  crumbs.  Make  two  such  layers. 

Before  adding  the  top  layer  of  crumbs  pour  over  tomato  juice  and 
then  for  the  top  layer  have  a  goodly  quantity  of  bread  crumbs  and 
grated  cheese.  Set  the  dish  in  another  one  of  hot  water  and  bake  one- 
half  hour. 

Hominy  Fritters 

2  eggs  1  cup  cooked  hominy 

yz  cup  milk  1  teaspoon  CALUMET  Baking 

1  teaspoon  salt  Powder 

Y2  cup   flour 

Preparation:  Break  the  two  egg  whites  into  a  bowl  and  beat  very 
stiff,  drop  in  the  yolks  and  beat  a  moment  more.  Then  add  flour,  salt, 
milk  and  CALUMET.  Lastly  stir  in  the  hominy.  Give  these  slightly 
more  time  to  bake  than  griddle  cakes.  Serve  hot  with  maple  syrup,  or 
with  fried  chicken.  These  fritters  may  be  fried  in  deep  fat  or  oil. 


Grits  Blocks 

They  may  be  prepared  in  the  same  manner  as  hominy,  put  in  a  mold 
to  cool,  cut  into  strips,  cover  with  beaten  egg,  and  then  cracker  meal. 
Fry  in  deep  fat. 

77 
All  measures  level  unless  otherwise  specified. 


Lesson    Number   Twelve 


Legumes 

Vegetables  Containing  Nitrogen  and  Starch 

Explanatory:  The  legumes  are  peas,  beans,  lentils  and  peanuts. 
They  are  rich  in  nitrogen  and  are  exploited  by  vegetarians  to  take  the 
place  of  meat  in  the  dietary.  Legumes  furnish  a  hearty  food  and, 
supplemented  by  fats  and  other  forms  of  starch  than  those  which  they 
contain,  simply  an  energy  making  diet. 

Legumin  is  digested  and  absorbed  more  slowly  than  other  forms  of 
protein,  such  as  found  in  the  casein  of  milk  or  albumin  of  eggs,  etc., 
therefore,  not  suitable  for  constant  diet  of  persons  of  sedentary  habits. 
They  are  properly  muscle  and  tissue  builders  when  the  system  or  diges- 
tive organs  will  assimilate  them. 

The  protein  of  beans  and  peas  is  of  such  a  nature  that  it  is  easily 
toughened  by  hard  water — it  is  therefore  desirable  to  overcome  this  ten- 
dency by  using  a  little  soda.  The  be.tter  way  to  introduce  the  soda  is  to 
place  1  level  teaspoon  in  the  water  in  which  the  beans  are  soaked  over 
night,  pouring  off  the  water  in  the  morning. 

Baked  Beans  with  Tomatoes 

2  cups  tomatoes  2  cups  navy  beans 

ya  pound   bacon   ends   or  ham    fat  %  teaspoon  soda 

from  boiled  ham  1  small  onion,  grated 

1  pimiento 

Preparation:  Wash  and  cleanse  the  beans,  and  soak  over  night  in 
water  to  much  more  than  cover,  dissolving  the  soda  in  the  water.  In 
the  morning  put  the  beans  with  the  bacon  ends  to  boil  in  fresh  water 
that  will  cover  at  all  times  during  cooking.  The  beans  will  require 
about  one  hour  boiling,  but  watch  carefully  and  when  you  can  blow  upon 
two  or  three  beans  and  see  the  skin  curl  away  or  crack,  it  is  time  to  put 
them  in  the  bean  pot  to  bake. 

Place  the  grated  onion  in  the  pot,  pour  in  half  of  the  beans,  then  the 
bacon  and  balance  of  the  beans.  Add  the  tomatoes  to  the  liquor  with 
seasoning  of  salt  and  pepper  with  a  few  spoonfuls  of  molasses  if  desired, 
and  fill  the  bean  pot.  The  beans  require  several  hours  to  bake. 

If  you  are  the  happy  possessor  of  a  fireless  cooker  you  may  put  the 
beans  to  soak  in  the  morning  and  allow  to  bake  the  following  night  in 
the  cooker. 

Stewed  Lentils 

Wash  half  a  pint  of  lentils,  cover  with  cold  water,  and  soak  over 
night.  Next  morning  drain,  cover  with  fresh  water,  add  a  pinch  of  soda, 
and  cook  slowly  one  hour  or  until  tender.  Drain,  return  to  the  kettle, 
add  a  tablespoon  of  butter,  a  teaspoon  of  salt  and  a  saltspoon  of  pepper. 
Shake  for  a  moment  until  thoroughly  hot  and  serve. 

78 


Lesson    Number   Thirteen 


Vegetables,  Green  and  Succulent 

Explanatory:  The  green  or  so-called  succulent  vegetables  should 
be  served  at  least  once  a  day  to  serve  as  ballast  and  to  excite  the  peri- 
staltic movement  of  the  intestine. 

These  vegetables  are  useful  for  their  natural  salts,  which  salts  are 
easily  lost  in  cooking,  therefore  in  cooking  such  vegetables,  if  full  benefit 
is  desired  from  their  use  they  should  be  cooked  in  very  little  water. 

SPINACH :  This  should  be  freed  from  sand  and  grit  in  quantities 
of  water.  Then  placed  to  cook  in  covered  vessel  with  no  more  water 
than  clings  to  the  leaves.  Place  the  vessel  where  it  will  heat  slowly  and 
finally  simmer.  Then  remove  the  cover.  The  liquor  formed  will  most 
of  it  be  taken  up.  That  remaining  may  be  used  for  soup  or  with  the 
left-over  spinach  by  the  addition  of  some  cream  sauce  and  more  water. 

While  spinach  is  more  often  served  as  a  vegetable,  it  is  frequently 
used  for  salads,  being  first  cooked  then  chilled,  chopped  and  molded. 
It  supplies  salad  material,  extremely  wholesome  and  palatable. 

GREEN  PEPPERS :  Green  peppers  add  an  important  item  to  salad 
materials.  They  may  be  minced  or  cut  into  rings  for  salad,  or  they  may 
be  dropped  into  boiling  water  for  a  few  moments  until  the  skin  can  be 
peeled  from  them,  then  dropped  into  cold  water,  cut  into  small  pieces, 
drenched  with  French  dressing  and  served. 

ASPARAGUS:  This  contains  a  substance  known  as  asparagin, 
which  has  a  decided  action  upon  the  kidneys,  and  while  it  is  popularly 
supposed  to  be  beneficial,  it  is  not  known  with  any  certainty  just  what 
its  merits  or  demerits  are. 

In  preparing  asparagus  it  is  well  to  use  a  soft  vegetable  brush  and 
go  over  each  stalk  separately  to  remove  the  grit  which  accumulates 
around  the  tips  as  it  pushes  its  way  above  ground.  The  scales  should 
be  removed  from  the  stalk. 

Salad  Plants 

Explanatory :  The  salad  plants  are  classed  as  ideal  additions  to  the 
dietary,  supplying  as  they  do,  natural  mineral  salts  and  volatile  oils. 

Salad  plants  are  usually  much  better  and  more  appropriately  dressed 
with  a  French  dressing,  or  in  some  cases  with  a  whipped  cream  dressing, 
rather  than  the  heavier  cooked  or  mayonnaise  dressing. 

Salad  plants  are  kept  fresh  and  become  crisp  by  folding  in  wet 
towel  and  keeping  in  cool  place  or  near  ice.  If  freshly  pulled  they 
should  be  allowed  to  remain  in  wet  towel  about  one  hour  before  serving. 

79 


LESSON     No.     13  Domestic    Science 

CHICORY  is  a  common  plant  resembling  the  bleached  endive,  and 
with  a  much  stronger  flavor.  It  is  a  common  winter  salad  plant,  and 
often  preferred  to  lettuce.  After  blanching  and  crisping  in  ice  water, 
it  is  usually  served  with  a  French  dressing. 

It  is  the  root  of  this  plant  that  is  cut  up,  dried,  roasted  and  marketed 
as  a  substitute  for  coffee. 

Chicory  is  bleached  the  same  as  celery,  by  tying  the  tops  together 
and  covering  with  sand. 

Chicory  or  Succory,  as  it  is  sometimes  known,  is  at  its  best  in  the 
fall  and  often  replaces  the  garden  grown  lettuce  as  a  succulent  green 
for  salads  and  garnishes. 

LETTUCE  in  season  all  the  year  is  one  of  our  most  common  and 
universal  salad  greens. 

Its  principal  use  is  in  salads,  but  sometimes  it  is  cooked  and  served 
like  spinach.  The  hothouse  and  winter  lettuce  is  more  delicate  in  flavor 
than  that  grown  out  of  doors.  It  is  wholesome,  cooling  and  palatable. 

It  is  too  delicate  to  serve  with  cooked  or  mayonnaise  dressing,  and 
wilts  quickly  when  mixed  with  any  dressing.  French  is  the  best  dressing 
for  it.  Many  prefer  it  sprinkled  with  salt  or  served  with  cream  and  a 
little  sprinkle  of  sugar. 


80 


Lesson   Number  Fourteen 


Edible  Weeds 

LAMBS '  QUARTERS :  This  is  a  common  weed  growing  along  road- 
sides and  in  gardens.  It  is  light  green  in  color  with  leaves  that  look 
dusted  with  frost.  In  the  early  season  it  is  an  easily  accessible  green 
and  is  cooked  like  spinach,  with  ham,  bacon  or  by  itself. 

PEPPER  GRASS:  Pepper  grass  or  wild  mustard  is  an  edible 
weed,  and  is  akin  to  true  mustard  as  a  seasoning,  containing  the  mustard 
flavor  without  the  irritating  effect. 

NETTLES :  These  when  young  are  used  as  greens,  but  care  must 
be  taken  in  their  handling.  They  are  the  coarsest  in  texture  of  the  edible 
weeds. 

SORREL :  Sorrel  or  sour  grass  is  both  wild  and  cultivated.  Used 
with  chicory  or  lettuce  as  a  salad.  Also  is  used  in  soups  and  sauces.  It 
contains  oxalic  acid. 

DANDELIONS:  These  form  one  of  the  most  wholesome  of  all 
greens.  They  are  at  their  best  as  soon  as  the  leaves  extend  about  two 
inches  above  the  ground.  They  are  in  much  finer  condition  when  found 
in  sheltered  places. 

The  leaves  grow  bitter  as  they  grow  older. 
Cook  them  in  as  little  water  as  possible. 

To  eat  them  as  a  salad,  cleanse  and  free  from  grit  and  throw  into 
cold  water,  then  drain  and  serve,  usually  with  salt  and  pepper  or  a 
French  dressing. 


81 


Lesson   Number   Fifteen 


Herbs 

SAGE  is  one  of  the  important  condiments  and  can  be  purchased  dry 
or  powdered.  The  sage  now  in  powdered  form  is  much  superior  to  that 
of  some  years  ago.  Like  all  other  articles  covered  by  the  pure  food  laws, 
it  has  been  greatly  improved.  I  would  suggest,  however,  if  sage  dried  on 
the  stem  is  desired,  that  it  be  purchased  green  and  cleansed  thoroughly 
before  drying,  and  then  placed  in  covered  receptacles  to  protect  it  from 
dust. 

MINT :  Spearmint  is  also  called  the  meadow  mint  and  grows  wild 
in  most  parts  of  the  United  States.  It  is  used  both  fresh  and  dried. 

Minced  fine,  mixed  with  vinegar  and  sugar,  it  becomes  the  mint 
sauce  served  with  lamb. 

Crushed  and  boiled  in  a  syrup  it  is  used  for  sherbets  and  punches. 

The  leaves  may  also  be  candied,  the  same  as  violets  or  rose  leaves. 
It  may  be  dried  to  use  for  sweets  or  preserved  in  vinegar  for  sauces  and 
salads. 

TARRAGON :  The  green  leaves  of  tarragon  are  mixed  with  lettuce 
and  served  with  French  dressing  as  a  dinner  salad. 

They  are  also  dried  and  used  in  powdered  form  and  in  vinegar. 

Tarragon  vinegar  is  used  for  sour  sauces  or  salad  dressings.  It  may 
be  purchased  as  such  or  prepared  when  the  fresh  tarragon  can  be  ob- 
tained, but  the  process  takes  about  two  months. 

CAPERS  are  the  flower  buds  of  a  trailing  shrub  grown  largely  in 
Southern  Europe.  The  buds  are  packed  in  bottles  and  covered  with  vine- 
gar. They  are  used  for  meat  sauces  and  salads. 

NASTURTIUM :  The  fruit  of  the  common  garden  nasturtium  has 
a  flavor  similar  to  capers  and  is  frequently  used  as  a  substitute.  It  is 
also  added  to  pickles  to  preserve  them  and  to  spiced  fruits.  A  half  pint 
of  nasturtiums  added  to  a  large  jar  of  pickles  will  prevent  mold.  The 
flowers  are  used  for  sandwiches  and  as  a  garnish  to  summer  salads. 

Remember  this,  and  plant  quantities  of  nasturtiums  in  the  spring. 

GARLIC  is  a  very  strong  member  of  the  onion  tribe.  The  bulbs  or 
' '  cloves ' '  grow  in  clusters.  One  *  *  clove ' '  is  sufficient  to  flavor  a  good-sized 
dish  of  food. 

Cloves  of  garlic  may  be  cut  up  and  placed  in  a  bottle  and  the  bottle 
filled  with  vinegar.  This  vinegar  may  be  used  for  salads  when  the  flavor 
of  garlic  is  desired. 

BAY  LEAVES:  The  dried  bay  leaves  are  imported  and  may  be 
purchased  at  the  drug  stores.  A  dime 's  worth  will  last  an  ordinary  fam- 
ily a  year  or  more.  They  have  a  peculiar  aroma  and  are  in  great  demand 
as  a  seasoning  for  soups  meats  and  sauces. 

82 


Domestic    Science  LESSON    No.  15 


SWEET  BASIL:  Sweet  Basil  is  a  delightful  herb  to  cultivate, 
grows  profusely  and  gives  forth  a  welcome  aroma. 

A  few  sprigs  dropped  into  the  soup  kettle  impart  a  seasoning  that 
can  be  compared  to  nothing  else. 

Gathered  and  dried  it  may  be  used  alone  or  mixed  with  other  herbs 
to  season  soups  and  sauces. 

PARSLEY  is  of  two  varieties,  the  plain  or  single  leaf  and  the  fern 
or  curled  leaf.  The  former  is  used  chiefly  for  soups,  etc.,  and  the  latter 
is  used  as  a  garnish  for  salads. 

TO  DRY  PARSLEY  FOR  GARNISHING,  select  the  large,  curly 
variety.  Wash  thoroughly.  Dip  one  piece  at  a  time  into  boiling  water, 
shake  well  and  dry  in  the  hot  sun  or  warm  oven.  Keep  in  dry  place 
between  layers  of  paper  in  a  tin  can.  It  can  then  be  used  for  garnishing 
by  crushing  the  dry  leaves.  It  is  not  as  good  for  seasoning,  but  the  color 
is  a  brighter  green.  For  seasoning,  dry  it  without  dipping  in  the  hot 
water  and  tie  in  bunches.  Keep  in  tin  cans  or  glass  jars. 

WATER  CRESS  grows  wild  in  streams  or  on  the  border  of  lakes. 
Mixed  with  other  salad  materials  it  is  excellent.  It  is  popular  as  a 
garnish  for  certain  meat  and  fish  dishes  and  is  eaten  when  so  served. 
It  is  anti-scorbutic,  palatable  and  wholesome. 

Mixed  Herbs 

For  general  kitchen  use  a  very  satisfactory  mixture  of  herbs  for  sea- 
soning is  sage,  marjoram  and  thyme  in  proportions  of  thyme  and  mar- 
joram in  equal  quantitity  with  double  the  amount  of  sage.  Buy  these 
herbs,  dry,  wipe  leaves  of  dust,  crumble  and  rub  through  coarse  sieve, 
discarding  the  stems. 

This  method  will  be  found  much  more  satisfactory  than  purchasing 
them  already  ground.  The  flavor  is  much  more  pungent  and  one  can  be 
confident  that  there  are  no  ground  stalks  in  the  preparation. 

Seasoning  Powder  of  Herbs 

One-half  ounce  each  of  thyme,  summer  savory,  sweet  marjoram, 
sweet  basil,  dried  grated  lemon  rind,  one  ounce  of  dried  parsley,  one 
ounce  of  celery  seed. 

Grind  and  powder  these  ingredients.  Rub  through  a  fine  sieve  and 
bottle.  This  powder  may  be  used  as  a  seasoning  for  dressings,  brown 
sauce,  soups  and  other  meat  dishes. 

Herbs,  To  Preserve 

Herbs  should  be  gathered  on  a  bright  dry  day,  just  before  flowering. 

Remove  each  leaf,  place  in  the  hot  sun  or  in  a  warm  oven  so  as  to 
dry  quickly  to  retain  aromatic  quality  and  color. 

Bottle  when  dry  in  wide  neck  bottles. 

83 


Lesson   Number   Sixteen 


Condiments 

Condiments  are  primarily  used  to  give  relish  to  the  food  and  gratify 
the  taste,  and  as  such  should  be  used  sparingly.  The  people  of  warm 
climates  use  them  more  generously  because  of  the  fact  that,  as  a  constant 
ingredient  in  meat  dishes,  they  prevent  unnatural  ferments  from  forming. 

They  stimulate  the  digestion  and  are  beneficial  when  used  in 
moderation.  It  is  from  the  Orientals  and  people  of  hot  climates  that  we 
get  our  highest  condiments.  The  hot  weather  dishes  we  naturally  season 
more  highly.  The  principal  condiments  are  ginger,  white  and  black 
pepper,  mace,  nutmeg,  Indian  curry  powder,  mustard,  cloves,  allspice, 
cinnamon,  cassia,  dill,  fennel,  cumin  seed,  coriander,  celery  seed,  caraway, 
cardamon,  anise,  and  the  chili,  bird  and  cayenne  peppers. 

BLACK  PEPPER  is  made  from  the  unripe  berries,  which  are 
picked,  dried,  and  ground,  shells  and  all.  The  whole  berries  are  called 
pepper  corns. 

WHITE  PEPPER  is  made  from  the  ripe  seed  kernels  of  the  same 
berry.  Both  white  and  black  pepper  contain  an  essential  oil  and 
flavoring.  Of  the  two  the  white  is  the  more  pungent. 

MIGNONETTE  pepper  is  the  coarsely  ground  white  pepper. 
PAPRIKA  is  made  from  Hungarian  sweet  red  pepper. 

CAYENNE  PEPPER  is  made  by  grinding  the  fruit  pod  of  cap- 
sicum. 

CHILI  PEPPERS  are  small  pointed  peppers  used  in  making  chili 
sauce. 

TABASCO  SAUCE  is  made  from  the  very  hot  bird  pepper. 

PIMIENTOES:  One  canned  variety  of  red  pepper  is  marketed 
under  the  name  of  pimientoes.  These  are  not  at  all  hot,  but  have  a 
distinctive  flavor.  The  small  sized  can  is  sufficient  for  an  average 
family  for  as  long  as  they  will  keep,  or  they  may  be  removed  to  a  glass 
and  covered  with  vinegar. 

GINGER  is  the  root  of  a  plant  native  to  Southern  Asia.  Jamaica 
ginger  is  the  best  variety.  The  very  young  roots  are  scraped,  boiled 
in  a  syrup  until  very  clear  and  sold  as  candied  or  crystallized  ginger. 
In  the  green  condition  or  crystallized,  ginger  is  used  to  flavor  the  insipid 
fruits. 

CLOVES  are  an  unexpanded  flower  bud  dried.  In  purchasing 
cloves  select  those  rich  in  oil  and  of  a  dark  color.  Cloves  very  pungent 
must  be  used  sparingly. 

ALLSPICE  (Pimento)  consists  of  the  berry  of  a  tropical  shrub. 
On  account  of  similarity  in  flavor  to  that  of  a  mixture  of  cinnamon, 
nutmeg  and  cloves,  it  is  called  " allspice/' 

84 


Domestic    Science  LESSON     No.     16 


CINNAMON  is  the  most  generally  used  and  popular  of  the  spices. 
The  best  cinnamon  comes  from  Ceylon.  It  is  the  bark  of  a  tree  of  the 
laurel  family,  the  same  family  that  gives  us  in  the  temperate  climate 
such  plants  as  the  sassafras  and  spice  bush.  True  cinnamon  is  of  splintery 
fibrous  quality  and  is  sweet  and  spicy,  retaining  its  flavor  long  in  the 
mouth. 

CASSIA  is  a  species  of  cinnamon  and  is  often  sold  under  the  latter 
name. 

CARAWAY,  CORIANDER,  POPPY  SEED,  CUMIN  SEED, 
FENNEL  and  DILL  are  used  by  the  Germans  as  flavorings  for  cakes, 
and  breads,  and  are  also  greatly  prized  by  the  Orientals. 

CUMIN  SEEDS  are  the  chosen  flavor  for  Dutch  cheese. 

CARDAMON  SEEDS  are  used  as  seasoning  for  meats,  breads  and 
cakes.  The  seeds  are  enclosed  in  a  white  pod  and  must  be  crushed  or 
ground  when  used  in  breads  and  cakes. 

NUTMEGS  are  the  seed  kernel  of  a  fruit  which  resembles  a  peach. 
The  short  round  nutmegs  are  better  than  the  long  ones,  which  are  rather 
dry.  The  tree  from  which  they  are  gathered  is  a  native  of  the  East  India 
Islands  and  is  cultivated  in  India  and  Central  America.  The  best  nut- 
megs, the  Penang,  are  the  shape  of  damson  plums  about  an  inch  in 
length  and  are  called  Queen  nutmegs.  They  average  about  seven  to  an 
ounce.  The  small  pointed  nutmegs,  known  as  wild  nutmegs,  are  of 
inferior  quality  and  lack  the  oil  and  fragrance  of  the  Queen  nutmeg. 

MACE  is  the  seed  coat  of  the  nutmeg,  and  like  it,  has  an  essential 
oil.  It  comes  whole  or  ground  and  is  more  pungent  than  the  nutmeg. 
Its  quality  depends  greatly  upon  the  kernel  from  which  it  is  gathered. 
That  from  the  Queen  nutmeg  being  the  best. 

MUSTARD  is  composed  of  both  white  and  black  mustard  seeds. 
The  black  seeds  contain  an  acrid  substance  which,  when  distilled  with 
water  changes  into  a  pungent  essential  oil.  The  bright  yellow  mustard 
is  usually  colored  with  tumeric. 

INDIAN  CURRY  POWDER  is  not  as  popular  as  it  should  be. 
It  can  be  procured,  bottled,  for  use,  better  than  it  can  be  put  up.  Not 
many  understand  that  to  bring  out  the  essential  flavor  the  curry  powder 
should  first  be  sauted  in  oil  or  butter. 

%  pound  each  of  coriander  seed  and  %  ounce  of  cardamon  seed 

tumeric  1  ounce  each  of  Jamaica  ginger 

1  ounce  each   of  cumin  seed  and  and  allspice 

fennel  seed  10  bay  leaves 

Preparation :  Grind  all  the  ingredients  except  the  bay  leaves.  Rub 
them  through  a  fine  hair  sieve,  mixing  with  the  bay  leaves.  Bottle  and 
cork  sufficiently  to  exclude  the  air. 

CREOLE  SEASONING.  The  Creole  seasoning  as  marketed  in 
the  South  is  conceded  to  be  a  necessary  adjunct  to  Creole  sauces,  used 
much  with  fish.  It  is  made  of  ground  sweet  red  peppers. 

GUMBO  FILEE  is  made  up  of  the  young  shoots  of  the  Sassafras 
which  are  gathered,  dried  and  powdered.  In  conjunction  with  ground 
okra  it  forms  an  ingredient  for  Gumbo  Soups,  and  stews. 

85 


Lesson   Number  Seventeen 


Fruits 

Fresh  fruits  are  generally  more  appetizing,  refreshing  and  cooling 
than  the  cooked  fruits. 

Over-ripe  and  unripe  fruits  are  to  be  avoided. 

Unripe  fruit  causes  stomach  and  intestinal  disturbances. 

Fortunately  for  the  family  purse  the  most  useful  fruits  are  long 
,in  season,  the  most  reasonable  in  price,  more  plentiful  and  with  better 
possibilities  of  preserving  a  supply  when  out  of  season.  Fruits,  like 
vegetables,  are  valuable  for  water  acids  and  mineral  salts  which  are 
more  available  in  the  uncooked  than  in  the  cooked  fruit. 

Fruits  of  great  acid  content,  as,  PIE  PLANT,  CRANBERRIES, 
GOOSEBERRIES,  CURRANTS,  when  made  into  pies  or  sauces  will 
have  better  dietetic  value  if  soda  is  used  to  neutralize  some  of  the  acid. 
In  pie  making,  the  soda  (one-half  teaspoon  to  each  pie)  may  be  well 
mixed  with  the  sugar.  A  tablespoon  of  flour  mixed  with  the  sugar  will 
not  only  take  up  the  moisture  but  will  take  up  some  of  the  acid,  not  neu- 
tralizing it  but  rendering  it  less  concentrated. 

In  cooking  fruits,  sugar  should  be  added  before  the  process  is  com- 
plete. By  cooking  fruit  a  long  time  or  in  the  presence  of  acids,  the  cane 
sugar  is  changed  to  invert  sugar  which  has  a  peculiar  penetrating  sweet- 
ness, not  as  pleasant  as  the  sweetness  of  cane  sugar. 

When  sweetening  fruit  sauces  a  small  saving  in  sugar  is  gained  by 
allowing  the  sugar  to  cook  with  the  fruit.  Long  cooking  is  to  be  avoided, 
as  the  flavor  of  fruit  would  be  affected. 

Preserving  Hints 


Do  not  buy  over-ripe  or  imperfect  fruit  for  canning  or  preserving. 
There  is  no  economy  in  it. 

Do  not  sprinkle  sugar  over  the  fruit  and  allow  it  to  stand  and 
draw  out  the  juice.  This  will  make  most  fruits  leathery  and  it  is  only 
recommended  in  the  making  of  conserves. 

Pineapples  and  quinces  are  more  tender  if  simmered,  covered  closely, 
in  clear  water,  or  steamed  until  they  begin  to  soften,  then  finished  in 
the  syrup. 

Have  the  syrup  boiling  when  the  fruit  is  added,  then  lower  the 
heat  and  cook  gently.  Do  not  stir  the  fruit  any  more  than  necessary. 

Overcooking  is  an  almost  universal  error.  Skim  out  the  fruit 
before  it  is  soft  and  thoroughly  cooked,  as  the  hot  syrup  poured  over 

86 


Domestic    Science  LESSON    No.    17 


it  after  it  is  put  into  jars  will  complete  the  cooking.    After  removing  the 
fruit,  boil  the  syrup  for  eight  minutes  before  pouring  over  the  fruit. 

For  preserving  without  sealing,  equal  quantities  (by  weight)  of 
fruit  and  sugar  should  be  iised.  Put  them  away  in  small  receptacles  to 
avoid  disturbing  a  quantity. 

Small  fruits  retain  their  shape  and  color  if  sugared  an  hour  before 
using. 

To  prevent  breaking,  stand  the  glass  jars  on  a  folded  wet  towel, 
while  filling  with  hot  fruit. 

The  jars  in  which  fruit  or  vegetables  are  canned  should  be  thor- 
oughly sterilized  by  heat  and  heated  before  filling. 

Sterilization  by  heat  is  the  only  insurance  necessary  against  the 
inciduous  bacteria. 

When  canning  fruits  for  pie  material  omit  the  sugar. 

When  canning  fruits  for  sauce,  sterilize  the  jars,  fill  with  fruit. 
Make  a  syrup  of  one  part  water  to  two  parts  sugar,  cooking  it  five 
minutes,  fill  jars  and  set  them  in  a  boiler,  place  covers  and  cook  one 
hour.  Secure  the  covers  and  remove  from  the  fire. 

Fruit  Jelly 

The  jellying  of  any  juice  depends  upon  the  "pectin"  contained 
in  the  fruit.  Pie  plant  is  deficient,  hence  the  difficulty  in  making  it  jell. 

Here  is  a  trade  secret.  Do  you  notice  the  labels  on  the  store  jelly 
read  something  like  this:  "The  contents  of  this  package  are  pure 
juice  of  strawberries  and  apples  and  cane  sugar "?  Which,  being  in- 
terpreted, means  that  the  package  labeled  "Strawberry  Jelly,"  in  com- 
pliance with  the  Pure  Food  Law,  which  demands  that  the  ingredients  be 
printed  on  the  label,  is  not  pure  strawberry  jelly.  Strawberries  are 
deficient  also  in  that  property  of  fruit  known  as  pectin,  and  apples, 
which  are  generously  supplied  with  that  property  are  levied  upon  to 
supply  this  want. 

Apples  can  always  be  relied  upon  to  help  out  the  housekeeper  and 
manufacturer  alike  in  this  respect. 

Fruit  juices  must  be  well  cooked,  say  about  twenty  minutes  or  more 
before  adding  the  sugar,  which  should  first  be  warmed  in  the  oven. 
After  adding  the  sugar,  boil  the  syrup  about  five  minutes,  test  and  put 
in  sterilized  jars.  Cover  with  paraffin. 

The  piquant  delicacy  of  the  fruit  flavor  is  destroyed  by  cooking 
too  long  with  the  sugar,  and  with  a  very  acid  juice  the  jellying  property 
is  destroyed  by  the  turning  of  the  sugar  in  long  cooking  with  an  acid 
into  a  mixture  of  dextrose  and  levulose.  The  sugar  once  turned  to  levu- 
lose  is  syrupy  in  its  consistency. 

87 


Lesson   Number   Eighteen 


Miscellaneous  Recipes  Simplified 
Sauce  Tartar 

A  combination  of  chopped  pickles,  olives  and  capers  with  a  salad 
dressing  preferably  a  mayonnaise  dressing. 

German  Cream  Salad  Dressing 

%  teaspoon  sugar  %  cup  very  rich  sweet  cream 

%  teaspoon  of  white  pepper  ( Sour  cream  is  preferred  by 

1  teaspoon  of  salt  many) 

^4  cup  vinegar 

Preparation :  Mix  the  dry  ingredients,  add  the  cream  and  stir  until 
dissolved,  then  add  the  vinegar,  stirring  all  the  time.  Never  add  the 
salad  dressing  to  salad  until  just  before  serving.  It  is  well  to  press  gently 
in  a  towel  or  napkin  all  greens  which  have  been  chilled  in  ice  water, 
that  they  may  be  perfectly  dry  before  adding  the  dressing.  When  the 
salad  dressing  is  poured  over  the  wet  salad  leaves,  it  is  diluted,  and  the 
greater  part  falls  to  the  bottom  of  the  bowl,  a  watery,  insipid  mixture. 

Evaporated  milk  is  an  excellent  substitute  for  cream  in  this  dressing. 
Use  one-third  as  mnch  vinegar  as  evaporated  milk. 

Salad  Dressing 

It  is  almost  impossible  to  make  a  perfect  emulsion  of  oil  and  vinegar 
without  using  something  for  a  medium.  In  mayonnaise  dressing  this 
is  accomplished  by  using  the  yolk  of  eggs.  There  are  salads  where 
the  use  of  a  mayonnaise  seems  out  of  place  and  the  French  dressing  just 
suits  the  palate.  There  is  no  hard  and  fast  rule  for  the  making  of  French 
Dressing.  The  only  difficulty  is  that  when  the  oil  floats,  too  much  vinegar 
has  been  added.  This  is  one  of  the  rules  that  is  proven  more  in  the 
exception  than  in  observance. 

1  teaspoonful  salt  %  cup  olive  oil 

1  teaspoonful  sugar  4  to  6  tablespoons  vinegar 

^  teaspoonful  pepper 

French  Dressing 

%  teaspoon  salt  1     tablespoon  olive  oil 

%  teaspoon  pepper  2-4  tablespoon  vinegar 

METHOD :  The  materials  may  be  put  together  in  a  bottle,  a  patent 
stoppered  bottle  is  very  convenient  for  this  purpose,  as  it  is  easily  cleaned, 
and  can  be  placed  in  the  ice  chamber  of  the  refrigerator  without  fear  of 
spilling  its  contents.  Put  the  materials  together,  any  time  before  serving, 
to  chill  and  when  salad  is  ready  to  serve,  shake  well  and  pour  over  the 
salad. 

Worcestershire,  Harvey,  Walnut,  anchovy  or  tobasco  sauce  may  be 
used  to  season  a  French  dressing.  Or  an  aromatic  vinegar  may  be  used 
instead  of  the  plain.  Onion  juice  or  tomato  catsup  is  equally  in  favor 
as  seasoning. 

88 


Domestic    Science  LESSON    No.    18 


Rubbing  the  salad  dish  with  a  cut  clove  of  garlic  is  a  popular  sea- 
soning. 

For  family  use  the  housewife  puts  the  salad  and  dressing  all  together 
and  serves  it  complete.  By  a  constant  change  of  seasonings  a  variety  of 
salads  may  be  made  up  of  the  same  materials. 

Salads  should  hold  a  prominent  place  in  the  daily  menu. 

The  green  vegetables  contain  the  salts  necessary  to  the  well  being 
of  our  systems.  The  oil  contributes  to  the  heat  of  the  body  and  a  small 
amount  of  acid  aids  in  the  digestion  of  other  foods  and  lends  zest  to 
the  meal. 

*     *     * 

RECIPES  FOR  SAUCES-Standardized 

(Drawn  butter  and  cream  sauces  as  base) 

Drawn  Butter,  Unsweetened 

Explanatory:  This  sauce  forms  the  base  for  many  seasonings  and 
is  then  called  by  name  of  the  seasoning  or  addition. 

1  cup  hot  water  2  tablespoons  soft  butter 

2  tablespoons  flour  Salt  and  pepper  to  season 

Preparation :  Heat  the  water  in  a  small  sauce  pan,  cream  the  but- 
ter and  flour  and  stir  into  the  hot  water  until  creamy.  Add  seasoning. 

Egg  Sauce 

This  is  the  Drawn  Butter  with  two  hard  boiled  eggs  either  sliced  or 
chopped  added  to  it  before  serving. 

English  Drawn  Butter 

Made  by  replacing  one-quarter  of  the  water  with  vinegar  and  by 
adding  butter  the  size  of  a  walnut  just  before  serving. 

Horse  Radish  Sauce 

This  is  the  Drawn  Butter  with  plain  grated  or  bottled  horseradish 
added. 

Cheese  Sauce,  To  Serve  with  Fish 

Use  the  Drawn  Butter  recipe  with  a  very  strong  grated  cheese  and 
seasoning  of  paprika. 

Drawn  Butter,  with  Sugar 

1  cup  water  %  cup   sugar 

2  tablespoons  flour  1  tablespoon  butter 

Preparation :  Heat  the  water ;  mix  the  sugar  and  flour  thoroughly. 
Stir  into  the  hot  water  with  the  butter.  Cook  until  creamy.  Often 
fruit  juice  jelly  or  lemon  are  added  to  this  sauce. 

89 


LESSON    No.    18  Domestic    Science 


Cream  Sauces 

Explanatory:  Cream  sauces  without  sugar  are  the  base  for  any 
seasoning  which  may  be  added  as  desired,  such  as  lemon  juice,  peppers, 
parsley,  eggs  cooked  or  uncooked,  fish,  etc.,  and  are  used  (1st)  for  soups, 
(2nd)  as  accompaniment  for  meats,  fish  and  vegetable  dishes,  (3rd)  as  a 
medium  for  croquettes  and  timbales.  The  sauces  differ  as  to  consistency. 

Cream  Sauce  (No.  1,  Thin) 

1  cup  milk  %  teaspoon  salt 

1  tablespoon  butter  1  tablespoon  flour 

Preparation:  There  are  three  ways  of  making  which  apply  to  all 
three  sauces.  The  butter  may  be  omitted  in  No.  1. 

Method  No.  1 :  Mix  the  flour  with  about  half  its  bulk  of  milk,  beat 
smooth  and  add  enough  more  to  thin  sufficiently  to  add  to  the  hot  milk 
without  lumps.  Heat  the  milk  and  stir  in  the  mixture  with  the  butter 
and  salt.  Cook  until  creamy. 

Cream  Sauce  (No.  2,  Medium) 

1  cup  milk  %  teaspoon  salt 

2  tablespoons  butter  2  tablespoons  flour 

Method  No.  2 :  Warm  the  butter  in  a  sauce  pan,  cream  in  the  flour 
add  the  milk  and  cook  until  creamy.  Add  salt, 

Cream  Sauce  (No.  3,  Thick) 

1  cup  milk  %  teaspoon  salt 

4  tablespoons  butter  4  or  5  tablespoons  flour 

Method  No.  3 :  Heat  the  milk  in  a  double  boiler,  cream  the  butter 
and  flour  thoroughly,  then  stir  into  the  milk  until  creamy.  Add  the  salt. 
As  the  butter  dissolves  in  the  hot  milk  the  flour  is  taken  up. 

Cream  Sauces,  Sweetened 

Explanatory :  These  sauces  are  the  base  for  a  variety  of  flavorings 
and  combinations,  more  or  less  flour  or  sweetening  may  be  used  or  the 
sugar  may  be  replaced  by  jelly  or  fruit  juices.  Eggs,  either  yolks  or 
whites,  may  be  added. 

Cream  Sauce,  With  Sugar 

1  cup  hot  milk  %  cup  sugar 

2  tablespoons  flour  1  tablespoon  butter 

Preparation :  Mix  flour  and  sugar  thoroughly  and  stir  into  the  hot 
milk,  adding  the  butter.  Cook  until  creamy. 

90 


Lesson    Number   Nineteen 


Beverages 

COFFEE,  Explanatory:  Coffee  heads  the  list  of  desirable  bever- 
ages. 

Green  Coffee  improves  with  age  under  proper  conditions. 
Roasted  Coffee  on  the  contrary  deteriorates. 

Boasted  and  Ground  Coffees,  like  most  of  our  food  products,  were 
for  years,  badly  adulterated,  but  that  condition  has  been  largely  changed 
with  the  advent  of  our  pure  food  laws.  Our  greatest  protection  is  in  a 
sealed  package  with  the  manufacturer's  name  on  the  label. 

COFFEE  CHAFF :  Coffee  processes  in  the  last  decade  have  dis- 
closed the  means  of  eliminating  the  undesirable  chaff  to  which  was  laid 
the  only  real  objection  to  coffee  effects,  as  the  chaff  contains  the  tannin, 
the  effect  of  which,  in  coffee,  has  been  considered  injurious. 

The  ordinary  grinding  process  of  a  decade  ago  has  undergone  a 
revolution  to  the  vast  improvement  of  coffee.  The  better  grades  are 
now  steel  cut  into  uniform  size  instead  of  crushed  into  large  and  small 
particles  and  dust. 

Quality  in  a  measure  determines  the  price. 

GROUND  CHICORY  is  often  added  to  cheap  or  inferior  coffee. 
We  advise  that  ground  chicory  root  (which  resembles  ground  coffee)  be 
purchased  of  tea  and  coffee  merchants,  and  added  to  coffee  if  the  flavor 
is  desired. 

COFFEE  ECONOMY :  It  is  economy  to  use  pulverized  coffee  of 
high  grade  rather  than  cheap  grade  coffee  coarsely  or  indifferently 
ground. 

COFFEE  PERCOLATORS:  These  standardize  the  coffee  to  be 
served,  as  they  compel  accurate  measurement. 

LEFT-OVER  COFFEE :  Good  coffee  may  be  kept  hot  for  some 
time  provided  the  grounds  are  removed;  properly  made  coffee  may  be 
reheated  if  poured  off  the  grounds  before  setting  it  away.  There  is  no 
reason  why  a  housewife  who  would  carefully  put  away  a  thimbleful  of 
butter  left  on  a  plate  would  throw  away  two  or  three  cups  of  left-over 
coffee. 

METHOD :  Pour  the  coffee  from  the  grounds  and  set  away.  When 
coffee  is  prepared  for  the  following  meal,  make  the  measure  less  by  the 
amount  of  left-over  coffee.  Make  coffee  in  stsual  way.  Reheat  but  do  not 
boil  the  cold  coffee  and  when  the  regular  coffee  is  ready  for  the  table 
add  the  reheated  coffee  to  it. 

91 


LESSON    No.    19  Domestic    Science 


Perfect  Coffee 

Select  a  good  quality  of  coffee,  not  necessarily  the  highest  priced. 
Have  the  coffee  ground  fine  and  uniform,  steel  cut  preferred.  Supply 
yourself  with  a  granite  coffee  pot  with  a  white  lining  or  one  of  aluminum, 
always  keeping  it  as  sweet  and  clean  as  your  dinner  plates.  For  six 
persons  place  six  rounding  tablespoons  of  coffee  in  the  coffee  pot.  Pour 
over  the  coffee  three  pints  (six  cups)  of  boiled  water.  Place  over  a 
gentle  flame  and  simmer  five  minutes  after  reaching  the  boiling  point. 
Then  mix  about  two  teaspoons  of  egg  in  one-half  cup  of  cold  water  and 
pour  into  the  coffee  to  clear. 

To  secure  the  perfect  beverage  it  is  absolutely  necessary  to  immerse 
the  coffee  and  simmer  in  order  that  the  essential  oil  and  flavor  of  the 
berry  be  extracted.  Some  particular  persons  heat  the  ground  coffee 
slightly  before  adding  the  water. 

Cafe  Noir 

(After  Dinner  Coffee) 

After  dinner  coffee  is  stronger  and  richer  than  that  made  for  the 
breakfast  table,  and  is  served  clear,  although  cream  may  be  passed  with 
the  sugar. 

When  Cognac  or  Petit  Brule  is  served  with  the  after  dinner  coffee, 
cream  is  entirely  out  of  place. 

When  Cognac  is  served  with  the  black  coffee,  the  loaf  or  domino 
sugar  is  placed  in  the  spoon  over  the  cup  of  coffee,  and  the  cognac  is 
poured  over  the  sugar  and  a  lighted  match  touched  to  it.  When  burned 
away,  the  spoon  and  contents  are  dipped  into  the  cup.  This  carmelizes 
the  sugar  and  when  added  to  the  coffee  imparts  to  it  a  special  flavor, 
that  is  very  appropriate  after  a  heavy  dinner. 

Tea 

Scald  the  pot.  Remove  the  water,  and  put  in  a  level  teaspoon  of 
good  tea  to  each  cup  of  water.  Take  the  water  at  its  first  boil.  Cover 
the  pot  with  a  cozy  and  stand  it  away  from  the  fire  for  five  minutes. 
Stir  the  tea  and  pour  at  once. 

The  ordinary  English  tea  cozy,  a  sort  of  padded  cap,  is  to  be  recom- 
mended. 

CAUTION :  Tea  must  not  be  made  over  the  fire,  nor  should  it  be 
made  in  a  metal  pot.  The  tannic  acid  acts  on  the  metal,  destroys  the 
flavor  of  the  tea  and  makes  the  infusion  unwholesome. 

LEMON  WITH  BLACK  TEA  serves  a  certain  dietetic  purpose. 
"This  is  not  a  mere  fad  or  'foreign  fashion/  there  is  a  scientific  reason 
beneath  the  surface.  The  citric  acid  of  the  fruit  offsets  the  tannic  acid 
of  the  tea  rendering  it  refreshing  and  wholesome.  It  is  needless  to  add 
that  black  tea  be  used,  not  the  green  or  mixed. " — R.  M.  Fletcher  Berry. 

92 


Domestic    Science  LESSON    No.    19 


Chocolate 

To  make  one  quart  of  chocolate,  put  into  a  saucepan  four  rounding 
teaspoons  of  grated  chocolate.  Add  a  half  pint  of  boiling  water,  stirring 
all  the  white,  until  the  mixture  reaches  boiling  point.  Boil  just  a  moment. 

Add  one  and  one-half  pints  of  milk,  and  three  rounding  tablespoons 
of  sugar,  and  stir  constantly  until  the  milk  is  very  hot.  Take  from  the 
fire,  turn  into  a  heated  chocolate  pot  and  serve  with  whipped  cream. 

In  the  absence  of  whipped  cream  which  is  not  always  available,  a 
marshmallow  is  placed  in  each  cup  and  the  chocolate  poured  around  it. 

Plain  cream  is  passed  in  a  pitcher. 

The  chocolate  is  very  often  made  with  water  omitting  the  milk 
entirely. 

Lemons  in  Drinks 

"When  one  is  forty  miles  from  a  lemon,  one  may  still  have  *  lemon- 
ade' by  using  citric  acid  in  crystals  or  pulverized,  with  or  without  a 
pure  lemon  tincture  as  flavoring.  No  ill  effects  can  accrue  from  using 
this  acid  in  such  trifling  quantity  as  required  to  make  tart  a  drink  or 
pudding  sauce.  It  cannot  completely  take  the  place  of  the  fruit  juice, 
but,  as  it  is  the  acid  fonnd  in,  and  taken  from  the  fruits  of  the  citrus 
family,  it  can  be  substituted,  therefore,  if  necessary,  in  moderation  with- 
out harm." — E.  M.  Fletcher  Berry. 


93 


Lesson   Number  Twenty 


EQUIPMENT  OF  KITCHEN 

(Care  and  Requirements) 

Kitchen  Floor 

The  kitchen  floor  will  be  more  sanitary  and  easily  kept  clean  if  well 
oiled.  Then  with  warm,  soapy  water  the  floor  can  be  cleansed.  Avoid 
white  scrubbed  floor.  Constant  scrubbing  with  strong  alkalies  robs  the 
wood  of  its  natural  resistance  to  absorption.  Thereby  rendering  it  less 
sanitary. 

A  model  kitchen  will  be  provided  with  ranges,  work  tables,  sink  and 
cupboards  easy  of  access  and  arranged  in  proper  relation  to  each  other 
to  avoid  needless  steps  in  the  preparation  of  the  food,  in  the  placing  of 
it  on  the  table,  and  the  clearing  up  of  soiled  dishes. 

China  Closets  and  Cupboards 

For  convenience  in  placing  food  and  dishes  on  the  table  a  combina- 
tion china  closet  and  cupboard  should  be  built  in  between  the  kitchen  and 
dining-room  with  shelves,  and  drawers  and  a  serving  buffet  accessible 
from  both  rooms. 

Wheel  Tray 

If  living  in  rented  apartments  without  these  conveniences  built  in, 
provide  a  wheel  tray  upon  which  to  place  all  needed  articles  for  setting 
the  table.  When  food  is  prepared  the  wheel  tray  will  convey  it  to  the 
dining-room  and  later  carry  the  soiled  dishes  to  the  kitchen. 

In  the  absence  of  a  wheel  tray  a  light  pine  box  thirty-two  inches  long 
and  about  twenty-four  by  fourteen  inches  can  be  substituted  by  putting 
ball  bearing  rubberoid  casters  on  one  end  and  staining  the  box  to  corre- 
spond with  the  finish  of  the  woodwork  or  enameling  it  an  ivory  white. 

Sinks 

Sinks  should  be  placed  in  the  center  of  wall  space  instead  of  in 
corner  of  kitchen. 

Sinks  should  have  drain  pipe  in  the  center  with  drainboard  on  each 
side.  The  drain  pipe  should  be  provided  with  large  trap  and  easily  re- 
movable screw  cap,  which,  in  case  of  emergency  can  be  taken  off  to  drain  a 
stopped  up  pipe.  Before  leaving  the  kitchen  sink  when  the  work  is  com- 
pleted, a  quart  or  so  of  boiling  water  should  be  poured  down  the  sink  to 
flush  the  pipes  and  leave  the  trap  full  of  clean  water. 

Pantry 

Only  in  the  larger  families  are  pantries  a  necessity  where  large  stores 
of  food  must  be  kept. 

For  the  small  or  medium  family  kitchen  cupboards  and  refrigerator 
will  take  care  of  all  provisions  and  have  everything  easily  accessible. 

94 


Domestic    Science  LESSON    No.    20 


Lighting  and  Ventilation 

Too  much  attention  cannot  be  given  to  the  proper  arrangement  for 
light  and  ventilation.  If  the  kitchen  is  a  one-story  addition,  there  is  noth- 
ing better  than  a  properly  constructed  metal  skylight  with  ventilator. 

Windows  should  be  placed  over  sinks  and  work  tables.  Casement 
windows  with  fine  white  screening  provide  good  light  and  ventilation 
over  sinks  and  ranges.  They  may  be  fitted  with  sliding  frames  or  with 
glass  doors.  Windows  should  be  placed  in  all  outside  walls  of  the  kitchen. 
Large,  easily  reached  windows  should  be  placed  in  cellar-way.  Shelves, 
cupboards  and  drawers  are  much  more  satisfactory  if  coated  with  white 
paint  or  enamel. 

A  kitchen  closet  shallow  in  depth  should  be  fitted  with  hooks  for 
brooms,  mops,  pails,  brushes  and  shelves  for  soaps  and  cleaning  powders, 
and  all  of  the  paraphernalia  for  cleaning  purposes. 

Refrigerators 

These  should  be  built  into  wall  so  that  ice  can  be  put  in  from  out- 
side. Drain  pipe  with  trap  should  be  connected  with  sewer.  There 
should  be  a  trap  in  the  sewer  pipe  in  addition  to  the  small  trap  in  refrig- 
erator pipe.  The  connection  must  not  be  sealed. 

Kef rigerators  if  not  properly  cared  for  may  become  a  serious  menace 
to  health.  Cleanliness  is  essential  to  the  proper  care  of  foods. 

Milk,  cream  and  butter  should  each  have  their  perfectly  tight  cov- 
ers, as  their  flavor  and  keeping  quality  is  subject  to  surrounding  odors. 
The  flavor  of  butter  is  easily  destroyed  when  left  uncovered  in  a  refrig- 
erator in  which  fruit  or  onions  are  exposed. 


Gas  Range 

The  gas  range  seems  to  be  the  most  difficult  of  all  ranges  to  keep 
clean,  and  manufacturers  are  placing  ranges  now  on  the  market  that  are 
enameled. 

Do  not  use  scouring  soaps  on  the  gas  range.  If  inclined  to  rust,  rub 
a  little  clean  grease  on  it. 

The  blaze  should  be  light  blue.  If  the  balance  of  air  (oxygen)  and 
gas  (carbon)  is  as  it  should  be  the  flame  will  produce  the  greatest  amount 
of  heat.  The  red  or  yellow  flame  indicates  that  there  is  not  enough  air 
mixed  with  the  gas.  This  condition  should  be  changed  at  once  by  open- 
ing the  air  mixer  or  reducing  the  flow  of  gas  from  the  small  orifice.  This 
is  accomplished  with  a  wrench  to  fit  the  connection,  or  with  a  pair  of 
pliers.  The  difference  can  be  easily  noted  in  the  supply  of  heat  by  hold- 
ing the  hand  over  the  flame  when  the  air  is  shut  off,  and  again  when  the 
adjustment  is  right. 

95 


LESSON    No.    20  Domestic    Science 


System 

System  is  a  great  aid  to  efficiency  in  all  things  but  more  so  in  the 
kitchen  than  in  any  other  part  of  the  home. 

It  is  not  always  possible  to  proceed  in  the  same  routine  each  day  with 
the  household  duties  but  certain  duties  must  be  taken  care  of  each  day 
that  there  may  be  no  accumulation  of  neglect. 

WORK  TABLES,  SINKS  and  RANGE  OVENS  should  be  proper 
height  from  the  floor  to  eliminate  tedious  stooping.  Thirty-two  or  thirty- 
four  inches  is  now  considered  standard.  The  kitchen  is  the  laboratory, 
or  workshop  of  the  home  and  should  be  properly  equipped  for  efficient 
work.  Certain  essentials  are  necessary  to  neatness  and  dispatch.  The 
furniture  of  the  kitchen  should  be  arranged  so  that  few  steps  are  required. 

SHELVES  or  RACKS  with  large  china  closet  hooks  on  the  under 
side  arranged  near  the  range  and  tables  afford  a  convenient  means  of 
having  at  hand  small  skillets,  cooking  forks,  basting  spoons,  egg  beaters 
and  the  various  tools  in  almost  constant  use. 

The  FLOUR  and  SUGAR  BINS  should  be  metal  lined  with  cover  of 
same  materials  to  properly  safeguard  these  materials  from  mice  or  pests. 

HOLDERS  about  a  foot  square  made  from  heavy  outing  cloth  with 
brass  ring  secured  to  one  corner  should  hang  near  the  range  where  hands 
can  find  them  quickly. 

A  HIGH  STOOL  relieves  some  of  the  strain,  when  duties  demand 
much  standing  in  the  kitchen. 

BRUSHES  of  all  kinds  should  be  in  the  kitchen  to  facilitate  clean- 
ing. 

Fit  the  tables  and  movable  furniture  with  BALL-BEARING 
CASTERS. 

ALUMINUM  solves  the  problem  in  cooking  utensils,  being  at  once 
light,  durable  and  fool-proof.  When  accidents  happen,  as  happen  they 
will,  the  aluminum  dish  comes  out  of  the  mishap  unscathed.  Acid  does 
not  form  a  poison  when  in  contact  with  aluminum. 

COOKING  UTENSILS  should  be  selected  with  long,  strong  handles, 
rather  than  bails,  so  as  to  keep  the  hands  as  far  away  as  possible  from 
the  uncomfortable  and  destroying  heat,  also  pans  and  kettles  provided 
with  long  handles  can  be  hung  up,  thus  disposing  of  them  to  better  advan- 
tage in  the  cupboard.  While  the  first  cost  of  aluminum  may  seem  higher 
than  for  other  metals,  their  long  wear  and  serviceable  quality  makes 
aluminum  utensils  cheaper  in  the  end. 

Molding  Canvas,  being  a  piece  of  blue  and  white  ticking  or  can- 
vas three-quarters  of  a  yard  square  and  double,  forms  a  better  sur- 
face on  which  to  roll  out  baking  powder  biscuits,  cookies,  doughnuts, 
pastry,  etc.,  than  the  ordinary  molding  board.  Less  flour  adheres  to  the 
article  under  preparation.  It  can  be  folded  up  and  laid  away  each  time, 
is  less  trouble  to  care  for  and  more  cleanly  than  the  molding  board. 

The  canvas  or  ticking  may  go  to  the  laundry  just  the  same  as  any 
other  kitchen  linen. 


Domestic    Science 


LESSON    No.    20 


Utensils  for  Kitchen 

Following  are  the  necessary  articles  for  kitchen  work.  These  may 
be  selected  with  more  or  less  cost,  depending  upon  budget  for  this  ex- 
pense. Selection  should  be  governed  by  utility. 


Ordinary  Vessels  and  Pans  for  Use  on  Range 
and  in  Oven: 


1  tube  cake  pan,  large 

1  tube  cake  pan,  small 

2  medium  pie  pans 
1  covered  roaster 

Frying  pans,   assorted   sizes,   steel  or 
aluminum 

Bread  pans 
1  long  handled  Windsor  kettle 

1  long  handled  Berlin  kettle 

2  long  handled  smaller  kettles 

1  long  handled  frying  kettle,  wire  basket 

to  fit 

1  tea  pot,  Guernsey  ware 
1  8  or  9-inch  pie  pan 


1  5-inch  pie  pan 

1  biscuit  or  corn  bread  pan,  7x12x1  %  in. 

2  deep  cup  gem  pans,  6-cup 

1  straight  side  kettle  for  soup  stock  or 

cooking  ham 
1  tea  kettle 
1  rice  boiler 
1  egg  basket 
Steamer  kettle 

1  coffee  pot,  aluminum  or  white  enamel 

lined 

6  custard  cups  or  ramekins 
1  pancake  griddle 


Utensils  for  Preparation  of  Food: 


1  large  mixing  crock 

1  smaller  mixing  crock 

2  half-pint  measuring  cups  divided  in 

thirds  and  quarters 
1  cooky  cutter 

food  grinder 

lemon  reamer,  glass 

pancake  turner 

Dover  egg  beater,  large 

Dover  egg  beater,  medium 

Dover  egg  beater,  individual 

rolling  pin,  loose  handles 

basting  spoon 

teaspoons 

long  handled  cooking  fork 

bread  knife 
1  hack  saw 
1  cork  puller 
1  dozen  steel  skewers 
1  cream  whip 
1  funnel 
1  salt  box 
1  timbale  iron 
1  soup  or  gravy  strainer 
1  bottle  cap  remover 


2  5-inch  white  bowls 
1  flour  sifter,  quart  size 

flour  sifter,  1-cup  size 

small  biscuit  cutter 

quart  measuring  cup 

doughnut  cutter 

flat  grater 

nutmeg  grater 

wire  strainer 

VanDeusen  egg  whip 

wire  potato  masher 

fruit  press  or  rider 

slotted  wooden  spoon 

tablespoons 

spatula 

paring  knife 

meat  knife 

can  opener 

knife  sharpener  (carborundum) 

pair  shears 

cream  dipper,  for  bottles 

salt  shaker  (aluminum) 

rubberset  pastry  brush,  1-inch 

pastry  bag  with  rose  tube 

berry  hujler 


97 


LESSON    No.    20 Domestic    Science 

Dish  Washing 

Collect  knives,  then  forks  and  spoons,  place  them  in  a  bowl,  handles 
up.  When  ready  to  wash  set  bowl  and  all  into  the  dish  pan.  This  is 
a  much  more  sensible  way  than  scattering  them  in  the  dish  pan  of  hot 
water.  Scrape  all  crumbs,  scraps  and  dough'  from  the  dishes  into  the 
waste  jar,  if  there  is  some  definite  use  for  them.  If  there  is  no  animal 
to  dispose  of  them  scrape  them  into  a  paper  and  burn  them. 

Dishes  with  egg  or  dough  adhering  to  them  should  be  put  to  soak 
in  cold  water. 

Pile  all  dishes  of  each  kind  together  in  the  dish  pan  with  drainer  near 
at  hand.  Fill  the  dish  pan  half  full  of  soapy  water.  Wash  the  glasses 
first,  rinse  and  dry  at  once.  Then  wash  the  cups,  saucers,  plates,  etc., 
taking  the  cleaner  and  smaller  dishes  first.  Wash  the  silver,  rinsing  all 
with  hot  water.  Last  of  all  wash  the  cooking  utensils  and  scour  if  neces- 
sary. Do  not  put  wooden  handles  of  knives,  forks  or  the  Dover  egg 
beater  into  the  water.  Never  leave  soap  in  the  sink  or  dish  pan.  When 
all  are  wiped,  pile  the  different  kinds  together  and  put  in  their  places. 
Empty  dish  pan,  wash  the  towels  in  hot  water,  rinse  and  hang  to  dry. 
Wash  table  in  cold  soapy  water,  soap  dish  and  sink  in  hot  soapy  water. 

Towels  made  from  flour  sacks  or  unbleached  muslin  of  same  quality, 
and  hemmed,  make  the  best  dish  towels.  The  best  dish  cloths  and  the 
most  satisfactory,  are  those  sold  for  the  purpose  as  they  never  become 
stringy.  A  small  ox-fiber  brush  with  a  long  handle  and  a  good  bristle 
bottle  brush  are,  with  the  dish  mop,  indispensable  in  doing  up  the  kitchen 
work  and  save  the  hands  a  great  deal  of  discomfort,  keeping  them  in 
better  condition.  No  woman  with  common  sense  will  recklessly  or  need- 
lessly sacrifice  the  comfort  and  appearance  of  her  hands  over  such  a 
mechanical  detail  of  the  housework. 

Neither  can  the  washing  of  the  dishes  be  accomplished  in  an  en- 
tirely sanitary  way  unless  the  dish  cloth  and  dish  towels  give  place  to 
hot  soapy  water  and  dish  mop  and  long  handled  brushes.  These  sanitary 
conditions  preclude  the  putting  of  the  hands  into  the  water.  My  further 
advice  is  to  make  one  operation  per  day  of  the  dish  washing,  for  the 
small  family,  and  where  no  maid  is  kept.  In  large  families  a  dish  wash- 
ing machine  is  an  economy  of  time,  energy  and  a  necessity. 


98 


United  States  Bulletins 


For  reference  would  suggest  that  use  be  made  of  the  privilege 
accorded  all  by  the  United  States  Department  of  Agriculture. 

DIRECTIONS  FOR  INFORMATION:  As  the  publications  are 
being  printed  from  time  to  time  it  is  well  to  have  name  and  address 
placed  on  the  mailing  list.  If  the  appended  list  of  Bulletins  does  not 
include  the  desired  subject,  write  to  the  Department  asking  for  printed 
list,  from  which  selections  may  be  made. 

When  the  supply  for  free  distribution  is  exhausted  the  bulletins 
can  be  purchased  for  five  cents. 

Bulletins  on  various  subjects  are  prepared  for  sale,  to  obtain  a  list 
of  such,  address  the  Superintendent  of  Documents,  Washington,  D.  C. 

For  all  other  bulletins  address  the  United  States  Department  of 
Agriculture,  Washington,  D.  C.,  Division  of  Publications. 

Besides  the  following  list  there  are  many  bulletins  particularly 
valuable  to  farm  homes.  Why  blunder  through  a  lifetime  of  successes 
and  failures  to  achieve  individual  experience  when  we  can  have  the 
benefit  of  advice  from  a  host  of  workers  skilled  to  separate  the  useful 
from  the  useless? 


No.     34     Meats 

No.     85     Fish  as  Food 

No.  121     Beans,  Peas  and  other  Legumes 

as  Food 

No.  128    Eggs  and  Their  Uses  as  Food 
No.  142     Principles    of    Nutrition    and 

Nutritive  Value  of  Food 
No.  182     Poultry  as  Food 
No.  203     Canned  Fruits,  Preserves  and 

Jelly 

No.  232     Okra :  Its  Culture  and  Uses 
No.  249     Cereal  Breakfast  Foods 
No.  256     Preparation  of  Vegetables  for 

the  Table 

No.  293     Use  of  Fruit  as  Food 
No.  298     Food  Value  of  Corn  and  Corn 

Products 

No.  332     Nuts  and  Their  Uses  as  Food 
No.  359    Tanning     Vegetables     in     the 

Home 
No.  363    The  Use  of  Milk  as  Food 


No.  375  Care  of  Food  in  the  Home 
No.  389  Bread  and  Bread  Making 
No.  391  Economical  Use  of  Meat  in  the 

Home 
No.  413    The  Care  of  Milk  and  Its  Use 

in  the  Home 

No.  426    Canning  Peaches  on  the  Farm 
No.  459    House  Flies 
No.  478    How  to  Prevent  Typhoid  Fever 
No.  487     Cheese     and     Its     Economical 

Uses  in  the  Diet 
No.  490  Bacteria  in  Milk 
No.  521  Canning  Tomatoes  at  Home  and 

in  Club  Work 
No.  526    Mutton  and  Its  Value  in  the 

Diet 

No.  535     Sugar  and  Its  Value  as  Food 
No.  653    Honey   and    Its    Uses    in    the 

Home 

No.  103    Referee  Board  Consulting  Sci- 
entific  Experts.     Ira  Remsen, 

Chairman 


99 


Don'ts   for   Housekeepers 


Don't  be  without  reliable  scales. 

Don't  be  without  a  set  of  tested  measures,  both  dry  and  liquid. 

Don't  be  without  a  yard  stick. 

Don't  buy  from  a  dealer  or  huckster  who  uses  dented  measures. 

Don't  be  afraid  to  tell  your  dealer  if  you  are  being  cheated;  it 
may  be  the  fault  of  his  clerk. 

Don't  waste  energy,  time  and  strength  by  taking  unnecessary  steps. 
Don't  fail  to  use  your  head  to  save  your  heels. 

Don't  neglect  your  refrigerator;  several  million  bacteria  may  be 
breeding  in  the  drain  pipe. 

Dont  fail  to  make  an  intimate  acquaintance  of  the  sanitary  papers 
specially  prepared  for  various  household  purposes. 

Don't  have  sink  and  table  too  low  for  comfort.  Secure  good  light 
for  sink  and  range,  and  don't  have  either  in  dark  corner. 

Don't  overlook  covering  drain  boards  with  zinc  or  galvanized  iron 
when  the  sink  and  drain  shelves  are  not  in  one  piece.  The  most  sanitary 
sink  is  of  white  enamel,  with  sink,  wall  back  and.  drain  shelves  in  one 
piece. 

Fireless  Cooker — The  fireless  cooker  with  radiator  is  almost  as  nec- 
essary as  the  range.  Fitted  with  aluminum  vessels  and  heating  plate 
or  radiator,  they  can  be  obtained  at  the  stores,  and  are  so  complete  that 
the  amateur  hesitates  to  make  one  at  home,  but  many  very  good  ones 
are  made  with  a  50-pound  lard  can,  a  galvanized  inner  can  for  a  lining 
and  a  filling  of  clean  ashes  as  a  non-conductor.  The  aluminum  cooker 
vessels  with  tightly  clamped  cover  and  the  radiators  purchased  at  the 
department  stores  complete  a  very  serviceable  fireless  cooker. 

Consult  your  State  Weight  and  Measure  Department  regarding 
weights  and  measures. 

Send  to  the  Agricultural  Department  at  Washington,  D.  C.,  for 
pamphlets  on  cooking,  canning  of  fruits  and  vegetables,  sanitation  and 
plans  for  model  farms  and  farm  houses.  These  are  free  for  the  asking. 

Every  kitchen  should  be  provided  with  a  tested  scale  of  about  20 
pounds  capacity. 

See  that  every  dollar  buys  a  hundred  cents'  worth 

Check  up  your  purchases  when  delivered  and  see  if  they  agree  with 
your  order. 

Order  your  groceries  for  the  day  early  in  the  morning  and  do  not 
ask  your  dealer  to  deliver  twice  in  one  day. 

Pay  your  bills  promptly  and  discourage  the  trading  stamp  evil. 

Discourage  also  the  killing  of  calves  for  food  as  one  of  the  reasons 
for  the  high  cost  of  beef.  Let  them  grow  until  they  are  valuable  as  food 
and  a  profit  to  the  stock  raiser. 

100 


Hints   for   the   House-wife 


Contributed  by  Ralph  W.  Smith,  Minn.  Dept.  of  ;Weighis  and  Measures. 


Make  a  business  of  your  kitchen  and  run  that  ti^sineSH  Ju5  -cardoilly 
as  does  the  merchant  who  sells  you  your  food  commodity. 

Provide  yourself  with  a  reliable  scale  and  correct  measures,  and  in 
order  to  give  them  the  same  legal  status  as  those  of  your  merchant,  as 
well  as  to  assure  yourself  of  their  accuracy,  have  them  tested  and  sealed 
by  a  Weights  and  Measures  officer.* 

Inform  yourself  as  to  the  Weights  and  Measures  laws  of  your  State 
or  City  that  you  may  know  how  food  products  should  be  sold  ;  use  your 
sealed  scale  and  measures  to  check  your  purchases  ;  if  there  is  a  violation 
of  the  law  or  a  discrepancy  in  weight  or  measure,  notify  the  Weights 
and  Measures  officer  —  his  business  is  to  help  you. 

In  making  a  purchase  by  weight,  observe  whether  the  scale  is  in 
balance  before  the  weighing  is  performed,  that  is,  whether  the  beam 
oscillates  freely  in  case  of  a  beam  scale,  or  whether  the  indicating  pointer 
rests  on  zero  in  a  computing  scale. 

Bear  in  mind  that  a  liquid  quart  is  not  the  same  as  a  dry  quart,  but 
that  the  dry  quart  of  67.2  cubic  inches  is  over  14  per  cent  larger  than  the 
liquid  quart  of  57.75  cubic  inches.  Remember  also  that  in  most  States 
the  sale  of  a  dry  commodity  by  the  bushel,  peck,  etc.,  means  a  sale  of  a 
definite  number  of  pounds.  In  buying  dry  commodities,  therefore,  pro- 
cure the  bushel  list  of  your  State  and  check  your  purchases  by  weight 
from  that  table. 

Buy  in  definite  quantities,  as  so  many  pounds  or  so  many  quarts; 
DO  NOT  buy  a  dime's  worth  or  a  quarter's  worth. 

If  you  buy  foodstuffs  put  up  in  package  form,  remember  that  there 
is  a  Federal  law  requiring  the  net  contents  of  the  package  to  be  marked 
thereon.  Look  for  this  marking  and  you  can  still  tell  just  how  much 
you  are  buying. 

Familiarize  yourself  with  the  tables  given  below  so  that  you  can 
think  intelligently  in  terms  of  the  different  units  : 


*In  the  State  of  Minnesota  this  service  is  free  as  the  fee  system  has 
been  abolished. 

101 


Reference  Tables — English  System 


LIQUID  MEASURE 


,'.  : :  4  -gilte  ^gi.)  =  1  pint  Cpt.) 
$  pt.=i=l  qtwrt  (qt)  =8  gills. 
4  qt.  =  l  gallon  (gal.)  =8  pints  =  32  gills. 
31 J4  gal.  =  l  barrel  (bbl.)  =126  quarts. 
2  bbl.  =  l  hogshead  (hhd.)  =63  gallons  =  252  qte. 

APOTHECARIES'  FLUID  MEASURE 

60  minims  (m.)  =1  fluid  dram  (fl.  dr.) 
8  fl.  dr.  =  l  fluid  ounce  (fl.  oz.)  =480  minims. 

16  fl.  oz.  =  l  pint  (O.)  =128  fl.  dr.  =  7680  m. 
8  O.  =  1  gallon  (cong.)  =  128  fl.  oz.  =  1024  fl.  dr. 

DRY  MEASURE 

2  pints  (pt.)  =1  quart  (qt) 

8  qt  =  1  peck  (pk.)  =  16  pints. 

4  pk.  =  l  bushel  (bu.)  =32  qts.  =  64  pints. 

AVOIRDUPOIS  WEIGHT 

27  11-32  grains  (gr.)  =1  dram  (dr.) 
16  dr.  =  1  ounce  (oz.)  =437 y2  grains. 
16  oz.  =  l  pound  (lb.)  =156  drams  =  7000  grains. 
100  lbs.  =  l  hundredweight  (cwt.)  =1600  ounces. 
20  cwt.  =  1  ton  (t)  =2000  pounds. 

TROY  WEIGHT 

24  grains  (gr.)=l  pennyweight  (dwt) 

20  dwt  =  l  ounce  (oz.)  =480  grains. 

12  oz.  =  1  pound  (lb. )  =  240  dwt.  =  5760  gr. 

APOTHECARIES'  WEIGHT 

20  grains   (gr.)=l  scruple  (9.) 

39=1  dram  (3)  =60  gr. 

83  =  1  ounce  (3)  =24  9  =480  gr. 
12  5  =  1  pound   (lb.)  =96  3  =  288  9. 
=  5769gr. 

LINEAR  MEASURE 

12  inches  (in.)  =1  foot  (ft) 

3  ft  =  l  yard  (yd.)  =36  inches. 

5^  yards  =  1  rod  (rd.)  =16%  feet 
320  rods  =  l  mile  (mi.)  =1760  yards  =  5280  feet. 

CHAIN  MEASURE 

7.92  inches  =  1  link  (li.) 
100  li.  =  1  chain  (ch.)  =  66  feet. 

80ch.  =  l  mile  (mi.) 
The  engineer's  chain  is  100  feet  long  and  consists  of  100  links. 

SQUARE  MEASURE 

144  square  inches  (sq.  in.)  =1  square  foot  (sq.  ft) 

9  sq.  ft.  =  1  square  yard  (sq.  yd.) 
30%  sq.  yd.  =  l  square  rod  (sq.  rd.) 

160  sq.  rd.  =  1  acre  (a.) 

102 


REFERENCE  TABLES— The  English  System,       Cont'd 

SURVEYOR'S  MEASURE 

625  square  links  (sq.  li.)  =1  square  rod  (sq.  rd.) 
16  sq.  rods  =  l  square  chain  (sq.  ch.) 
10  sq.  ch.  =  lacre  (a.) 
640  a.  =  1  square  miles  (sq.  mi.) 
36  sq.  mi.  (6  mi.  sq.)    =1  township  (tp.)  =23040  a. 

CUBIC  MEASURE 

1728  cubic  inches  (cu.  in.)  =1  cubic  foot  (cu.  ft.) 
27  cu.  ft i=l  cubic  yard   (cu.  yd.) 

CIRCULAR  MEASURE 

60  seconds  (")  =1  minute  ('). 
60  minutes  =  1  degree  (°). 
360  degrees  =  1  circle  (c.) 

Number  of  cubic  inches  in  U.  S.  Standard  capacity  measures : 
LIQUID  MEASURE 

1  gallon  contains  231  cu.  in. 
y2  gallon  contains  115.5  cu.  in. 

1  quart  contains  57.75  cu.  in. 

1  pint  contains  28.875  cu.  in. 
y2  pint  contains  14.437  cu.  in. 

1  gill  contains  7.218  cu.  in. 

1  fluid  oz.  contains  1.804  cu.  in. 

1  dram  contains  .225  cu.  in. 

DRY  MEASURE 

1  bushel  contains  2150.42  cu.  in. 
y*  bushel  contains  1075.21  cu.  in. 

1  peck  contains  537.60  cu.  in. 
%  peck  contains  268.80  cu.  in. 
%  peck  contains  134.40  cu.  in. 

1  quart  contains  67.20  cu.  in. 

1  pint  contains  33.60  cu.  in. 
1/2  pint  contains  16.80  cu.  in, 


103 


Pronunciations  and  Definitions 

a  la  Broche 

Cooked  on  a  skewer 

Anchois 

an-shoa 

Anchovy 

Andalouse 

an-da  louz 

In  Spanish  style 

Anglais,  e 

an-glez 

In  English  style 

Animelles 

a-ni-ze-t 

Lamb's  fried 

Aspic 

as-pic 

Meat  jelly 

Attereaux 

a-te-ro 

Alternate  pieces  of  food  cooked  to- 

gether on  a  skewer 

Au 

6 

To  or  with,  singular 

Aux 

6 

To  or  with,  plural 

Aubergine 

o-ber-jen 

Egg  plant 

Au-Gras 

o-gra,s 

With  meat  or  fish. 

Au-Gratin 

o-gratin 

Food  covered  with  sauce,  sprinkled 

with  crumbs  and  baked 

Au-Jus 

o-jus 

With  natural  gravy 

Au-Maigre 

o-maigre 

With  food  other  than  meat 

Baba 

baba 

A  light  yeast  raised  cake 

Bain-Marie 

bin-mari 

Hot  water  bath  :  a  double  kettle 

Banquet 

Ban-ke    . 

Banquet 

Barde 

bar-d 

Slices  of  bacon  put  around  poultry 

breasts,  in  roasting 

Bavarois 

ba-va-roa-z 

Bavarian  cream 

Bearnaise 

be-ar-naz 

Name  of  a  sauce  ;  Swiss  style 

Bechamel 

be-sha-mal 

A  rich  cream  sauce 

Benedictine 

be-ne-dic-tin 

Name  of  a  liquor 

Beurre 

beu-r 

Butter 

Beurre  Fondu 

beu-r  f  on-du 

Melted  butter 

Beurre  Noir 

beu-r  no-ar 

Browned  butter 

Bisque 

bis-k 

Shellfish  soups 

Blanc 

blan 

White  sauce 

Blanc-Man  je 

blan-man-je 

A  dessert  made  of  milk  and   corn 

starch 

Blanquette 

blan-ke-t 

Ragout  with  white  sauce 

Bombe 

bon-b 

Spherical  mold  used  for  ice  cream  and 

ice  pudding 

Bonne  Bouchees 

bon-bou-she 

Name  generally  applied  to  highly  sea- 

soned patties 

Bordeaux 

bor-do 

Pertaining  to  Bordeaux 

Bouchee 

bou-she 

Mouthful 

Bouchees 

Small  puff  paste  patties  (petit  pates) 

small    enough    to    be    a    traditional 

mouthful  only 

Boudin 

bou-din 

Puddings  made  of  meats,  game  poul- 

try and  fish  in  form  of  sausages 

Bouilla-baisse 

bou-ya-bas 

Thick  fish  soup 

Bouillon 

A  plain,  clear  soup.    Beef  broth 

Bourgeoise 

bour-joa 

Plain,  family  style 

104 

PRONUNCIATIONS  AND  DEFINITIONS 


Braise  (d)  bre-z  Meat,  game  and  poultry  cooked  in 

covered  pan  with  extra  heat  on  cover 

Brie  bri  Name  of  a  cheese 

Broche  bro-sh  A  kitchen  utensil;  a  skewer 

Brochettes  bro-she-t  Meats  broiled  on  skewers 

Cafe  (Noir)  ka-fe  Strong  (black)  after  dinner  coffee 

Camembert  ko-mem-ber-t      Name  of  a  cheese 

Canape  ka-na-pe  Fried  sliced  bread  used  for  to  cover 

with  paste  foods 

Cannelons  ka-ne-lon  Thin  strips  of  meat  stuffed  and  rolled 

Capon  ka-pon  A  young  male  foul  that  has  been  cas- 

trated and  fattened  for  the  table 

Caramel  ka-ra-mel  Burnt  sugar,  used  for  coloring 

Casserole  ka-s-rol  A  hollow  mold  of  rice;  a  saucepan 

Caviar  ka-vi-ar  Food  made  of  the  salted  roe  of  stur- 

geon, cod,  salmon 

Cerises  se-ri-z  Cherries 

Chapon  sha-pon  Capons;  piece  of  bread  boiled  in  the 

soup ;  crust  of  bread  rubbed  with  gar- 
lic put  in  salad 

Charlotte  shar-lot  A  mold  lined  with  bread  or  cake  filled 

with  fruits  or  cream 

Chasseur  sha-seur  Hunter 

Chaud  sho-d  Hot 

Chaud-froid  sho-froa-d  Food  prepared  hot,  then  made  into  a 

more  suitable  form  to  eat  when  cold 
Chief  of  kitchen ;  head  cook 
Chicory 

Vegetables  shredded. 
Style  of  a  garnish  that  contains  chih- 
hals  (a  sort  of  onion) 

Chives  chi-vs  A  flavoring  herb 

Choux  show  Cabbage;  also  name  of  a  paste  for 

fritters 

Cockie-Leckie  A  Scotch  soup 

Compote  kon-po-t  A  stew  of  fruit,  sometimes  applied  to 

a  stew  of  birds 

Court-Buillon         kour-bon-ion       A  preparation  of  wine,  water  and 

savory  herbs  in  which  fish  is  cooked 

Creole  kre-o-1      .  Franco-Spanish  colonists.  Name  of  a 

soup,  sauce  and  garnish 

Cresson  kre-son  Watercress 

Cromeskies  krom-skis  Croquette  mixture,  wrapped  with  ba- 

con, dipped  in  batter,  or  covered  with 
paste  and  fried. 

Croquette  kro-ket  A  sweet  or  savory  preparation,  bread 

crumbed  and  fried  crisp 

Croustade  krous-tade          Hollow,  fried  shapes  of  bread 

Crouton  krou4on  Fried  bread,  cut  for  garnishing 

Cuisine  kui-zi-n  Kitchen 


Chef  (de  cuisine)  shef 

Chicoree  shi-ko-re 

Chiffonade  shi-fon-ade 

Chipolata  shi-po-la-ta 


105 


PRONUNCIATIONS  AND  DEFINITIONS 


Curacoa 
Dariole 


Dejeuner 

Demi  Glace 

Demi  Tasse 

Diable 

Eau 

Eau  de  Vie 

Ecarlate 


Eclair 

Entrees 

Entremets 

Epigramme 


Escalops 
Escarole 
Espanole 


Farce 
Filet 

Fleur 

Foie  (de  Veau) 

Foie  Gras 

Fondue 

Francaise  (a  la) 

Frappe 

Fricandeau 

Fricassee 


Froid 

Fromage 

Gateau 

Genevois,  e  (a  la) 

Glace 

Gorgonzola 

Goulash 

Gratin  (au) 


Grille 


ku-ro-so  A  liqueur 

da-rio-1  A  mould  lined  with  thin  paste  and 

filled  up  with  custard,  whipped  cream, 

etc. 

de-jeu-ne  Breakfast 

de-mi-glas  A  rich  gravy;  frosting 

de-mi-ta-s  Half  cup 

dia-bl  Devil;  name  of  a  sauce 

6  Water 

o-de-Vie  Water  of  life 

e-kar-la-t  Name  applied  to  sauce  containing  red 

colored  food,  such  as  lobster  roe,  red 

tongue,  etc. 

e-kler  Puffs  filled  with  pastry  cream 

an-tre  Made  dishes  for  the  first  course 

an-tre-me  Dressed  vegetables,  large  salads,  sweets 

of  of  all  descriptions 
e-pi-gra-m  An  entree  of  two  pieces  of  food,  one 

bread-crumbed,  the  other  plain,  both 

fried  and  served  together 
es-col-op  Thin  slices  of  meats  or  fish 

es-ka-ro-1  Endive 

es-pa-gno-1          One  of  the  grand  stock  sauces  from 

which    is    made    the    special    sauces 

(brown) 

far-s  Stuffing,  forcemeat 

fi-le  Fillet.    The  undercut  of  a  loin  of  beef, 

mutton,  veal,  pork  or  game 
fleur  Flower 

foa  Liver  (of  calf) 

foa-gras  Liver  (of  geese) 

fon-du  Cheese  and  eggs 

fran-ce-z  French  style 

fra-pe  Partly  frozen 

fri-kan-do  Piece  of  veal,  larded  and  braised 

fri-ka-se  A  dish  made  of  chicken,  or  any  small 

animal,  generally  in  a  rich  yellow 

sauce 

froa  Cold 

fro-ma-j  Cheese 

ga-to  Cake 

je-n-voa-z  Geneva  style 

Gla-s  Ice 

gor-go-nzo-la       Name  of  an  Italian  cheese 
gou-lash  Name  of  an  Hungarian  stew  highly 

seasoned 
gratin  Browned  part ;  a  dish  as  gratin  is  the 

food   covered  with   sauce,   sprinkled 

with  crumbs  and  browned 
gri-i  Broiler,  gridiron 

106 


PRONUNCIATIONS  AND  DEFINITIONS 


Gruyere 

grui-ier 

Name  of  a  French  cheese 

Haricot 

ha-ri-co 

Kidney  bean;  stewed  meat  with  tur- 

nips, etc. 

Hollandaise 

ho-lan-de-z 

In  Dutch  style  ;  also  name  of  a  sauce 

Hors-doeuvre 

hor-deu-vr 

Appetizer,  side  dish 

Huile 

ui-1 

Oil 

Huitre 

ui-tr 

Oyster 

Jardiniere 

jar-di-nie-r 

A  dish  of  mixed  vegetables  principally 

carrots  and  turnips 

Jolie-fille  (a  la) 

join-fi-e 

Dishes  fair  to  look  upon 

Julienne 

ju-lie-n 

Name  given  to  shredded  vegetables, 

i.  e.,  carrots,  turnips,  etc.,  also  name 

of  a  vegetable  soup 

Jus  (au) 

ju 

Juice,  gravy,  with  meat  gravy 

Kirsch-wasser 

kirsh-ouazeur 

Name  of  a  liqueur  made  from  cherries 

Kummel 

kum-mel 

Name  of  a  Russian  liqueur 

Lait 

16 

Milk-white  of  egg 

Lardon 

lar-don 

Strips  of  fat  used  for  larding 

Legumes 

le-gu-m 

Vegetables 

Liason 

lie-zon 

Thickening  (yolks  of  eggs,  etc.) 

Macedoine 

ma-se-doa-n 

Dish  of  different  vegetables;  fruits 

Madelines 

ma-de-lin-es 

Small  cakes  baked  in  a  mold 

Maigre  (au) 

me-gr 

Without  meat;  food  other  than  meat 

Maitre  (d'hotel) 

me-tr 

Name  of  a  sauce 

Marinade 

ma-ri-na-d 

To  lay  or  soak  in  pickle 

Marseillaise  (a  la) 

mar-se-le 

Style  of  Marseilles 

Mayonnaise 

me-on-ai-se 

A  salad  dressing 

Menu 

The  bill  of  fare.    Literally  the  word 

means  minute  detail  of  courses 

Napolitaine 

na-po-li-tin-e 

Style  of  Naples  ;  also  name  of  a  sauce 

Neige  (a  la) 

ne-j 

Dishes  having  a  white  border  (of  rice, 

potatoes,  etc.) 

Noir  (cafe) 

no-ar 

Black  coffee 

Nougat 

Almond  rock  candy 

Paprika 

pa-pri-ka 

Hungarian  red  pepper 

Pate 

pa-te 

Patty;  pie 

Petite 

pe-ti-t 

Small;  little 

Pilau 

pi-lo 

Pilaff,  rice,  a  dish  of  onions  and  rice 

Pique 

pi-ke 

To  lard  meats  with  strips  of  bacon 

and  vegetables 

Pistache 

pis-ta-sh 

Pistachio  nuts 

Pois 

poa 

Peas 

Pomme  de  terre 

po-m 

Apple 

Potage 

po-ta-j 

Soup 

Pot-au-feu 

pe-to-feu 

A  name  of  a  soup 

Potpourri 

po-po-re 

A  stew  of  various  kinds  of  meats  and 

spices 

Puree 

A  smooth  pulp;  mashed  vegetables; 

thick  soups 

107 


PRONUNCIATIONS  AND  DEFINITIONS 


Quenelles  ke-nel-les  Oval  shapes  of  force-meat  made  of 

chicken,  veal,  rabbit 

Rechauffe  re-sho-fe  Cold  food,  made  hot  again 

Rissole  ri-so-1  A  croquette  mixture  enclosed  in  pas- 

try and  fried 

Robert  ro-ber-t  Name  of  a  spicy  sauce 

Roux  rou  •   A  mixture  of  flour  and  butter 

Saute  so-te  To  cook  quickly  over  a  sharp  fire, 

with  just  enough  oil  or  butter  to  pre- 
vent sticking 

Santpir  so-toar  A  saute  pan 

Serviette  ser-vie-t  Table  napkin 

Soubise  sou-biz  (bees)     Name  of  a  puree  and  sauce 

Souffle  sou-fle  (soo-fla)  Puffed  up,  like  omelet  souffle 

Supreme  su-pre-m  Name  of  a  rich  white  sauce 

Tamis  ta-mi  (mee)        A  sieve  of  fine  cloth,  wire,  also  a 

coarse  woolen  cloth 

Tartare  tar-ta-r  Name  of  a  sauce 

Tartine  tar-ti-n  (teen)     Slice    of   bread,    covered    with    pre- 

serves, etc. 

Tasse  ta-s  Cup 

Tortue  tor-tu  Turtle 

Truffle  tru-f  Truffle 

Vinaigre  vi-na-gr  Vinegar 

Vol-au-vent  vo-lo-van  A  small  pie  of  delicate  meat;  shell 

fish,  etc. 
Xeres  kze-res  Name  of  a  wine 


108 


THIS  BOOK  IS  DUE  ON  THE  LAST  DATE 
STAMPED  BELOW 


AN  INITIAL  FINE  OF  25  CENTS 

WILL  BE  ASSESSED  FOR  FAILURE  TO  RETURN 
THIS  BOOK  ON  THE  DATE  DUE.  THE  PENALTY 
WILL  INCREASE  TO  SO  CENTS  ON  THE  FOURTH 
DAY  AND  TO  $1.OO  ON  THE  SEVENTH  DAY 
OVERDUE. 


AUG  10  1942°' 


170ct'60Gil 


DEFT. 

_ 

.•- 


LD  21-95m-7, 


887338 


THE  UNIVERSITY  OF  CALIFORNIA  LIBRARY 


